Grilled King Salmon With Walnut Tarator and Cherry Tomato Salad From 'A Boat, a Whale & a Walrus'

Serves: 6 Save

Ingredients (21)

  • For the salmon:
  • 1 (3 1/2- to 4-pound) king salmon fillet, roughly 2 to 2 1/2 inches thick in the center
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt, for seasoning
  • Finishing oil, for drizzling
  • Flaky sea salt, such as Maldon or Jacobsen, for finishing
  • For the tarator:
  • 2 cups whole walnuts, toasted
  • 1 cup 1-inch cubes baguette or other artisanal bread (including the crust)
  • 1/2 cup freshly squeezed lemon juice (from about 4 medium lemons)
  • 1 clove garlic, smashed
  • 1 teaspoon kosher salt
  • 1 cup water
  • 1 cup extra-virgin olive oil
  • For the salad:
  • 2 pints summer cherry tomatoes, halved
  • 1 pound lemon cucumbers (or English cucumbers), cut into 1/2-inch cubes
  • 1/4 cup roughly chopped fresh dill
  • Julienned peel and juice of 1 large lemon
  • 1/4 cup extra-virgin olive oil
  • Flaky sea salt, such as Maldon or Jacobsen, for finishing

Directions

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