Cucumber, Tomato, Salmon Bites Salad with Grilled Lemon Vinaigrette
We love to grill lemons throughout the year. This method mellows the citrus flavor, removes bitterness, and the lemons tend to be juicier afterwards. If you don’t have a grill or the weather outside doesn’t permit grilling, heat up a cast iron skillet on medium high. Place the halved lemons pulp side down to caramelize. If you are daring and have a gas stove, balance the halves right on the burner over medium flame—just watch out for flare-ups and have tongs nearby to turn the lemons.
Makes: 6-8 servings
Grilled Lemon Vinaigrette
- 3 lemons, halved widthwise
- 1 cup extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 pound tomatoes, cut into chunks
- Kosher salt
- Black pepper
- ⅓ cup grilled lemon vinaigrette
- 2 pounds English cucumber, cut into chunks
- 1 red onion, thinly sliced
- ¼ cup fresh basil leaves, torn into small pieces
- 2 packages Dear North Salted Rhubarb & Raspberries Salmon Bites
Make the vinaigrette: grill or broil lemon halves until charred on both sides. Transfer the lemons to a large coarse strainer set over a bowl. Using a wooden spoon, crush the lemons to extract all of the juice. Stir in the olive oil and salt.
Assemble the salad: in a large non-reactive bowl, add the tomatoes, salt, pepper, and lemon vinaigrette. Toss the ingredients gently and set aside for 30 minutes at room temperature. Add the cucumber, onions, basil, and Salmon Bites. Toss to coat.