Herb-Buttermilk-Marinated Salmon with Cucumber Salad

Name: Herb-Buttermilk-Marinated Salmon with Cucumber Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 118 milliliters lightly packed fresh basil leaves, coarsely chopped; 473 milliliters buttermilk; 118 milliliters lightly packed fresh cilantro leaves, coarsely chopped; 3 larges English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups); 237 milliliters crumbled feta cheese; 1 Tb ground ginger; 2 Tbs honey; 237 milliliters pitted Kalamata olives, cut in half; 3 servings Kosher salt and freshly ground black pepper; 1 large red onion, cut in half and thinly sliced (about 2 cups); 2 sides of salmon (3 lb. each), skin and pin bones removed; 118 milliliters thinly sliced scallions (about 6 medium scallions); 59 milliliters white vinegar

Herb-Buttermilk-Marinated Salmon with Cucumber Salad might be just the main course you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 576 calories, 38g of protein, and 31g of fat per serving. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 3. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up sides of salmon, kosher salt and pepper, kalamatan olives, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, 1 tsp. salt, and 1/8 tsp. pepper. Process until smooth, about 30 seconds. Set aside 3/4 cup for the salad.

Ingredients you will need

Buttermilk

Green Onions

Cilantro

Vinegar

Ginger

Pepper

Basil

Honey

Salt

Equipment you will use

Food Processor

Thirty minutes before roasting the salmon, pour the remaining marinade over the salmon in a large rimmed dish and let sit at room temperature. (For the best texture, don't marinate longer than 30 minutes.)

Ingredients you will need

Marinade

Salmon

While the salmon is marinating, position a rack in the center of the oven and heat the oven to 400F. Line a large rimmed baking sheet with foil. When ready to roast the salmon, remove it from the marinade and set on the baking sheet.

Ingredients you will need

Marinade

Salmon

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Bake until just firm to the touch and opaque in the center (use a paring knife to peek), 20 to 25 minutes.

Equipment you will use

Oven

Knife

Remove from the oven and let rest in the pan for 10 minutes.

Equipment you will use

Oven

Frying Pan

In a medium bowl, mix the cucumbers, onion, olives, cheese, and 1-1/2 tsp. salt. Toss with the reserved buttermilk dressing and season to taste with more salt and pepper.

Ingredients you will need

Salt And Pepper

Buttermilk

Cucumber

Cheese

Olives

Onion

Salt

Equipment you will use

Bowl

Use two large spatulas to carefully move the salmon to a platter. Spoon some of the cucumber salad around the salmon and serve the rest in a bowl on the side. Make Ahead Tips Prep the cucumber salad up to 3 hours ahead, but do not add the salt or dressing until just before serving.

Ingredients you will need

Cucumber

Salmon

Salt

Equipment you will use

Spatula

Bowl

Calories

230, Fat

7, Fat Calories

60, Saturated Fat

1, Protein

27, Monounsaturated Fat

5, Carbohydrates

340, Cholesterol

80, Fiber

Photo: Scott Phillips

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4, Polyunsaturated Fat

2, Sodium

Equipment

Ingredients

Servings:

118milliliters

lightly packed fresh basil leaves, coarsely chopped 473milliliters

buttermilk 118milliliters

lightly packed fresh cilantro leaves, coarsely chopped 3larges

English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups)237milliliters

crumbled feta cheese 1Tb

ground ginger 2Tbs

honey 237milliliters

pitted Kalamata olives, cut in half 3servings

Kosher salt and freshly ground black pepper 1large

red onion, cut in half and thinly sliced (about 2 cups)2

sides of salmon (3 lb. each), skin and pin bones removed 118milliliters

thinly sliced scallions (about 6 medium scallions)59milliliters

white vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.