Grilled Salmon with Watermelon and Black Olive Sala

Name: Grilled Salmon with Watermelon and Black Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
To make the salad, toss the watermelon, black olives, red onion, and arugula together in a bowl.
2
Put it in the fridge to chill.
3
The contrast of a cold salad with the hot salmon is really refreshing.
4
To make the vinaigrette, toast the spices in a dry skillet over low heat for 1 minute, until they smell fragrant; shake the pan frequently to prevent scorching.
5
In a spice mill or clean coffee grinder, grind the toasted spices with the sugar.
6
Put the sherry vinegar and oil in a blender and add the ground spice mixture; give it all a whirl to blend.
7
Season with salt and pepper.
8
Preheat a gas or charcoal grill and get it very hot.
9
Rub both sides of the salmon with oil; then season with a generous amount of salt and pepper.
10
Take a few paper towels and fold them several times to make a thick square.
11
Blot a small amount of oil on the paper towel.
12
Then carefully and quickly wipe the hot grates of the grill.
13
This will create a nonstick grilling surface.
14
Grill the salmon, skin side down, for 5 minutes.
15
Carefully turn the fillets over and grill the other side for another 5 minutes, until the fish is opaque.
16
Toss half the vinaigrette with the salad; wait until right before serving to prevent the arugula from wilting.
17
Serve the grilled salmon on top of the salad family style.
18
Easy McEasy.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups cubed seedless watermelon, 1/2 cup kalamata olives, pitted, 1/2 red onion, sliced thin, 1 large bunch arugula, trimmed, and more.

Yes, Grilled Salmon with Watermelon and Black Olive Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Salmon with Watermelon and Black Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions