Recipe for: Grilled Salmon with Herbs and Young Cabbage Salad - photo 1
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Recipe for: Grilled Salmon with Herbs and Young Cabbage Salad

Spicy May Day Main dishes 50 min Medium 3 views ~67.22 PLN - (0)
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Description

A summer suggestion for a light, fit grilled dish: juicy salmon with an aromatic marinade of herbs and lemon served with a crunchy salad of young cabbage, carrot, and cucumber. The dish combines the tenderness of fatty fish with the refreshing acidity of a yogurt-lemon dressing; the herbs add freshness and enhance the flavor of the salmon. Perfect for family grilling, garden gatherings, or a light lunch on a hot day. Visually: a pink fillet with distinct grill marks on a plate next to a light, colorful salad with a green accent of herbs. Serve with whole grain bread or millet for a more filling version.

Ingredients Used

Ingredients (17)

Servings:
4
  • Salmon 600 g
  • Young cabbage 0.4 pcs (~500 g)
  • Carrot 2.5 pcs (~200 g)
  • Cucumber 1 pcs (~300 g)
  • Spring onion 0.6 bunch (~30 g)
  • Lemon 2 pcs (~160 g)
  • Rapeseed oil 30 g
  • Natural yogurt 150 g
  • Mustard 15 g
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Dill 0.8 bunch (~15 g)
  • Parsley 0.7 bunch (~20 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Arugula 40 g
  • Walnuts 40 g
  • Honey 10 ml
💰 Estimated dish cost: ~67.22 PLN (16.80 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Marinade

1

Prepare the marinade: in a medium bowl, pour in 30 g of rapeseed oil and the juice of 1 lemon (about 80 g of juice). Add 10 g of garlic pressed through a garlic press or finely chopped, 15 g of chopped dill, and 20 g of chopped parsley. Season with 2 g of pepper and 1 g of salt. Mix with a fork until a homogeneous emulsion forms.

Ingredients: Rapeseed oil, Lemon, Garlic, Dill, Parsley, Salt
Use a medium bowl and a whisk or fork. If you don't have a garlic press, grate it on a fine grater, then mash it with salt to release the aroma.
2

Prepare the salmon: pat the fillet dry with a paper towel and if it has skin, you can leave the skin on. Place the fillet skin-side down on a board and gently score the skin in a few places with a knife (horizontal cuts about every 2 cm) – this will prevent it from curling during grilling. Brush with the marinade on both sides, using 2/3 of the prepared marinade, and reserve the rest for the dressing.

Ingredients: Salmon, Dill, Lemon, Garlic, Rapeseed oil
Use a sharp knife and cutting board. Scoring the skin is important so the fish doesn't curl up on the grill. Marinate for at least 15 minutes, up to a maximum of 1 hour in the refrigerator.

Salad

3

Prepare the vegetables: finely shred 500 g of young cabbage with a knife or a shredder. Grate 200 g of carrot on a coarse grater. Cut 300 g of cucumber into thin half-slices. Slice 30 g of spring onion into thin rings. Place everything in a large bowl.

Ingredients: Young cabbage, Carrot, Cucumber, Spring onion
Use a large, sharp grater for the carrots and a wide knife for the cabbage. Thinly shredding will make the salad delicate and allow it to absorb the dressing more quickly.
4

Prepare the dressing: in a glass bowl, mix 150 g of natural yogurt with the remaining marinade (the rest of the emulsion), 15 g of mustard, optionally 10 g of honey if you want to balance the acidity. Season with 1 g of salt and 1 g of pepper, taste, and adjust the flavor.

Ingredients: Natural yogurt, Mustard, Honey, Salt, Lemon
Use a small bowl and a spoon. If the dressing is too thick, add 1-2 tablespoons of water (15-30 g) to thin it out.
5

Drizzle the dressing over the vegetables and mix vigorously with a wooden spoon or your gloved hands, so that the dressing coats all the ingredients. Add 15 g of chopped dill and 20 g of parsley. Set the salad aside in the fridge for 10-15 minutes to let the flavors meld.

Ingredients: Young cabbage, Natural yogurt, Dill, Parsley, Honey
Use a large bowl and a wooden spoon. Do not salt the salad too early - the vegetables will release water. Letting it sit allows the cabbage to soften and absorb the flavor of the dressing.

Grilling

6

Preheat the grill to medium-high heat (about 200-230°C). If using a charcoal grill, wait until the coals are covered with gray ash; if using a gas grill, heat for 10-15 minutes. Brush the grill grates with oil to prevent sticking.

Use a grill brush and heat-resistant gloves. Temperature is key: a grill that is too hot will quickly burn the skin, while one that is too cold will not create a nice crust.
7

Grill the salmon skin-side down: place the fillet on the grill grate and close the grill lid. Grill for 6-8 minutes without moving it, until the skin is crispy and the flesh on top changes color. Then gently flip the salmon with a spatula and grill for another 3-4 minutes to your desired doneness (the inside should be soft and slightly pink).

Ingredients: Salmon
Use a wide fish spatula and tongs for flipping. Do not turn the fish too early — when it is ready to be flipped, it will release itself from the grill. The time depends on the thickness of the fillet (the times given here are for a fillet approximately 2-3 cm thick).

Assembly and serving

8

Transfer the grilled salmon to a board and let it rest for 3 minutes to allow the juices to stabilize. In the meantime, cut the lemon into wedges. On a plate, arrange a portion of salad, place the salmon fillet (skin side down) next to it, and drizzle with extra lemon just before serving. For decoration, sprinkle everything with a bit of fresh dill and parsley.

Ingredients: Salmon, Young cabbage, Lemon, Dill, Parsley
Use a wide spoon or spatula to transfer the fish to avoid breaking the fillet. Let it rest for 2-3 minutes to ensure juiciness.

Additions (optional)

9

If using, top the salad with 40 g of arugula for a sharp contrast and 40 g of chopped walnuts for crunch. You can also serve whole grain bread or 100-150 g of cooked millet as a side.

Ingredients: Arugula
You can lightly toast the nuts in a dry pan for 2-3 minutes until they release their aroma. Add them at the end so they don't soften.

Fun Fact

💡

In Poland, salmon is not a traditional, native freshwater fish, but due to the availability of fresh and smoked salmon, it has become popular in grilling and holiday cuisine. The combination with dill and lemon is a classic Scandinavian-Baltic flavor motif.

Best for

piknik majówka grill w ogrodzie lekki obiad

Tips

🍽️ Serving

Serve the salmon immediately after grilling, when the skin is crispy. Chill the salad slightly in the refrigerator before serving, but discard any excess water before plating. A dry white wine, water with a slice of lemon, or light iced tea pairs well with the dish.

🥡 Storage

Store fish and salad separately in the refrigerator for a maximum of 24 hours. Reheat the salmon briefly in a hot pan or in the oven at 160°C for 6-8 minutes to avoid drying it out. It is best to consume the salad fresh; if it releases juice, drain it before serving.

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