Makes 4 Servings
4 (6-8 oz / 175–200 g) Salmon portions, skin on
1 lb / 500 g watermelon
4 slices of sourdough bread
2 cloves garlic
Vegetable or olive oil, to coat fish
1 lb / 450 g yogurt, Greek style
2 tablespoons cilantro, chopped
7 oz / 200 g cucumber
½ red onion
1 teaspoon salt
1/2 head romaine lettuce
3 tablespoons olive oil
- Brush salmon portions with oil and sprinkle on salt and pepper
- Pre-heat your grill on high heat and brush oil over clean grates. Place salmon, skin side up, don’t move the fish for 2-4 minutes depending on heat and flip only when clear grill marks are visible. Cook 2 more minutes, skin side down before removing from heat or placing in cooler side of the grill. Salmon will continue to cook even after removed from heat source, so be careful not to overcook.
- Brush thick slices of watermelon with oil and sprinkle with salt and pepper. Rub slices of sour dough bread with garlic and then brush with a thin spread of oil. Cut lemon in two and brush each side with oil.
- Grill watermelon, bread, and lemon on high temp until clear grill marks are visible.
- Mix yogurt with salt, pepper, chopped garlic and lime juice. Chop cucumber in thin bars and red onion in thin slices, mix in the yogurt sauce.
- Tear or chop romaine in big bites and toss in olive oil, salt, and pepper.
- Plate cucumber-coriander salad, watermelon, and romaine on top of the bread. Remove salmon skin if you prefer. Garnish the plate by squeezing grilled lemon halves over the top and sprinkling with salt.