Broiled Salmon with Cucumber, Radish Salad

Healthy, but oh so tasty too!



Adjust Servings

Recipe CategoriesFish & Seafood



2eachsalmon fillets, 4 oz.
1Pinchsalt and pepper
1Teaspoonolive oil


1eachcucumber, peeled in alternating stripes, sliced in half lengthwise and cut into 1/4" bias slices
3eachradish, washed and cut into thin slices
1Cupfresh grape tomatoes, halved or vine ripened tomatoes, diced
1stalkchive or scallion
3eachfresh basil leaves, sliced into strips
1eachfirm, ripe hass avocado, peeled and cut into slices or cubes
2Teaspoonchampagne vinegar, red wine vinegar or fresh lime juice, to taste
1 1⁄2Tablespoonextra virgin olive oil
1Pinchsalt and pepper



  1. Preheat the broiler.
  2. Place the salmon fillets on a foil lined oven pan.
  3. Season with salt and pepper and drizzle with olive oil.
  4. Place the salmon on an oven rack 6" below the broiler element.
  5. Cook for 6 minutes.
  6. Remove from the oven and set aside.


  1. Prepare the vegetables and herbs.
  2. In a bowl, whisk together vinegar (or lime juice), oil, and salt and pepper to taste.
  3. Combine all vegetable (except avocado) and herbs with the dressing.
  4. Divide the salad between 2 salad plates, making a nest.
  5. Place the salmon over the salad.
  6. Finish the salmon with slices of avocado placed neatly on top of the salmon.
  7. Note: You may also finish the salad with extra herbs, crumbled feta or blue cheese.


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