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1
Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire.
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2
Place the salmon fillets on a cutting board, skin-side down.
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3
Cut down the center of each fillet lengthwise along the center seam.
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4
Cut through the flesh but not the skin.
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5
Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down.
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6
Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak.
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7
Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
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8
Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side.
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9
Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute.
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10
Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings.
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11
Remove the fish from the grill and reserve.
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12
(The salmon can be grilled up to 1 hour in advance of the meal.)
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13
Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices.
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14
Transfer the crushed cucumbers to a cutting board, and then coarsely chop.
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15
Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
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16
Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare.
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17
Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil.
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18
Then season with sea salt and pepper.
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19
Toss the salad lightly, and then arrange equal portions on each of six plates.
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20
Top each portion of salad with a grilled salmon fillet.
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21
Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.
