Grilled Sesame Salmon

Serves: 4

This flavorful, heart-healthy dish cooks up quickly but looks impressive, making it a perfect meal for entertaining.

To test for doneness, insert a small, sharp knife in a fillet; fish should be opaque throughout. When pressed with your finger, salmon should feel firm but not hard.

• 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
• 1 tablespoon salt, plus additional to taste
• 4 tablespoons rice vinegar, divided
• 2 tablespoons fresh lime juice, divided
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons tahini or smooth, natural peanut butter
• 1 tablespoon plus 1 teaspoon toasted sesame oil, divided
• 1 clove garlic, chopped
• 1 teaspoon chopped fresh ginger
• 4 salmon fillets (about 5 ounces each)
• 1/2 small red onion, very thinly sliced
• 6 cups baby arugula or salad greens

1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

This recipe is reprinted with permission from the South Beach Diet Newsletter. For information about the newsletter, click here.