4 6-ounce pieces salmon fillet
Kosher salt and pepper
1 seedless cucumber, sliced into thin half-moons
1 jalapeño, seeded and sliced
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 cedar grilling plank, soaked in water for at least 1 hour
Heat grill to medium. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper; arrange on the plank.
Place the plank on the grill and cook, covered, until the salmon is opaque and flakes easily, 12 to 15 minutes.
In a bowl, combine the cucumber, jalapeño, lemon juice, oil, and 1/2 teaspoon salt. Serve with the salmon.
Cooking Light DT