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Grilled Salted Salmon
This recipe is kosher for Passover.
Grilled Salted Salmon Eileen Goltz | Pareve

Serves 4

1 1-1/2-inch-thick piece of salmon fillet (1 to 1 1/2 lb, skin removed)
3 tablespoon coarse sea salt
2/3 cup rice wine or semi sweet white wine
Vegetable oil for the grill
2 to 3 cucumbers, each about 8 inches long
1 1/2 tablespoons coarse sea salt
3 tablespoons rice vinegar or sherry


Wipe the salmon with paper towels and place it on a plate with the salt. Turn it around in the salt so it is well coated and place in the refrigerator for 1-1/2 hours.

Peel the cucumber and cut it in half lengthwise. Scrape out the seeds with a tbsp and discard. Slice each cucumber half into 1/8-inch-thick slices. Toss the slices in the salt for about 2 minutes-rub them until they are thoroughly coated and feel wet and place the slices in the refrigerator in a colander set over a bowl for 30 minutes to drain. Squeeze the cucumber slices tightly in your fist to eliminate more water and place them in a bowl in the refrigerator. Rinse the salmon under cold water to eliminate the salt clinging to its surface. Pat it dry with paper towels and place the salmon in a bowl with the sake for an hour. If the sake doesn’t cover it completely, turn the salmon over after 30 minutes. Drain the salmon and again pat it dry with paper towels. Oil the grill with vegetable oil and grill the salmon over very high heat about 4 inches from the coals for about 4 minutes on each side (3 minutes on each side for a 1-inch-thick fillet).While the salmon is grilling, quickly squeeze the cucumber slices one more time and toss them with the vinegar. Carefully transfer the salmon, best looking side up, to a cutting board. Cut the salmon in half lengthwise just follow the natural division in the fillet-with a very sharp knife. Slice each strip of salmon crosswise into 4 slices. Divide the cucumber between 4 plates and place a mound of cucumber on each plate and then divide and mound salmon on each plate over the cucumbers. Serve immediately. Serves 4