Grilled Salmon with Watermelon and Black Olive Salad

Name: Grilled Salmon with Watermelon and Black Olive Salad
Yield: serves 4 , makes 1 cup vinaigrette
Ingredients: 4 cups cubed seedless watermelon; 1/2 cup kalamata olives, pitted; 1/2 red onion, sliced thin; 1 large bunch arugula, trimmed; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cumin seed; 1/2 teaspoon fennel seed; 1 teaspoon sugar; 1/4 cup sherry vinegar; 3/4 cup extra-virgin olive oil; Sea salt and freshly ground black pepper; 4 salmon fillets, 6 to 8 ounces each, skin on, about 1 inch thick; Extra-virgin olive oil; Sea salt and freshly ground black pepper

December 9, 2011

The black olive and watermelon are a perfect salty-sweet yin-yang that goes great with the grilled salmon. This is a very crisp, refreshing dish for a summer cookout—like a cool drink of water. This vinaigrette is good on almost anything, so save any that is left over and use it within the week.

Recipe notes

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