October has a lot going on, most notably Halloween, but also consistently cooler weather accompanied by beautiful Fall foliage, Yom Kippur, my younger sister’s birthday, and National Breast Cancer Awareness Month. It is also National Seafood Month. Feasting on seafood dates back to the caveman days. Early cave drawings depict humans using bird beaks and spears carved from wood and stone to catch fish. Salmon is America’s second most consumed seafood. Today, October 8th, is National Salmon Day.

Chicken of the Sea proposed this holiday in 2015 as a public service to remind Americans of the significant health and wellness advantages of eating salmon. This pink fish is a high-protein and high-omega-3 food that offers essential nutritional benefits leading to increases in heart and nutritional health when it is eaten on a regular basis. I routinely post salmon recipes for these reasons. And because we love the taste, the ease of preparation, and the versatility of this fish!

This particular recipe was a bit of a gamble. It calls for foodstuffs we like, but we were not at all sure that they would work well together. I’m happy to report that we loved the flavor profile of the eclectic combination of ingredients in the salad. They complemented and enhanced the wonderful taste of the salmon. We have a new recipe to put into the rotation of our weekly Sitka Salmon dinners!

Salmon with Cucumber-Date-Fennel Salad (adapted from a recipe by Geoffrey Zakarian via foodnetwork.com) Total Time Required: 55 minutes, Prep Time: 40 minutes, Cook Time: 15 minutes, Yield: 6 servings

Ingredients:

Grilled Salmon

• 2 1/2-pounds salmon fillets, (6 pieces)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Cucumber-Date-Fennel Salad

• 2 English seedless cucumbers, peeled and cut into 8 pieces
• 3/4 cup finely sliced fennel,  (reserve fronds for the garnish)
• 6 Medjool dates, pitted and cut in slivers
• 1/3 cup coarsely chopped walnuts
• 2 tablespoons minced fresh chives
• 2 tablespoons fresh lemon juice (1/2 a large lemon)
• 6 tablespoons olive oil, divided
• medium-coarse sea salt & fresh ground black pepper

Directions:

For the salmon: Light the grill and set it to medium, about 325ºF-350ºF. Brush each piece of fish lightly on the flesh side with extra-virgin olive oil and sprinkle them with kosher salt and pepper.

Grill the salmon, skin side down for 10 -12 minutes, until it separates and is flaky at it’s thickest point. If more time is needed, check it at 2 minute intervals until done.

Grill the salmon.

Prepare the salad: Roll the cucumber pieces up in a clean cloth or paper towel, and smash them, pressing down hard to release the juices. Transfer the crushed cucumbers to a cutting board, and coarsely chop them. Combine the cucumbers, sliced fennel, dates, walnuts, chives, and some of the fennel fronds in a salad bowl and mix gently.

Dress the cucumber salad with the lemon juice and 4 tablespoons of the olive oil. Season the salad with sea salt and pepper. Toss the salad lightly, and arrange equal portions on each of six plates.

Top each portion of salad with a grilled salmon fillet. Garnish each plate with fennel fronds and serve.

Happy Salmon Day!  ~Linda

Salmon with Cucumber-Date-Fennel Salad (adapted from a recipe by Geoffrey Zakarian via foodnetwork.com) Total Time Required: 55 minutes, Prep Time: 40 minutes, Cook Time: 15 minutes, Yield: 6 servings

Ingredients:

Grilled Salmon

• 2 1/2-pounds salmon fillets, (6 pieces)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Cucumber-Date-Fennel Salad

• 2 English seedless cucumbers, peeled and cut into 8 pieces
• 3/4 cup finely sliced fennel,  (reserve fronds for the garnish)
• 6 Medjool dates, pitted and cut in slivers
• 1/3 cup coarsely chopped walnuts
• 2 tablespoons minced fresh chives
• 2 tablespoons fresh lemon juice (1/2 a large lemon)
• 6 tablespoons olive oil, divided
• medium-coarse sea salt & fresh ground black pepper

Directions:

For the salmon: Light the grill and set it to medium, about 325ºF-350ºF. Brush each piece of fish lightly on the flesh side with extra-virgin olive oil and sprinkle them with kosher salt and pepper.

Grill the salmon, skin side down for 10 -12 minutes, until it separates and is flaky at it’s thickest point. If more time is needed, check it at 2 minute intervals until done.

Prepare the salad: Roll the cucumber pieces up in a clean cloth or paper towel, and smash them, pressing down hard to release the juices. Transfer the crushed cucumbers to a cutting board, and coarsely chop them. Combine the cucumbers, sliced fennel, dates, walnuts, chives, and some of the fennel fronds in a salad bowl and mix gently.

Dress the cucumber salad with the lemon juice and 4 tablespoons of the olive oil. Season the salad with sea salt and pepper. Toss the salad lightly, and arrange equal portions on each of six plates.

Top each portion of salad with a grilled salmon fillet. Garnish each plate with fennel fronds and serve.