​Healthy Chef-Approved Salmon Recipe: Gale Gand's Pounded Salmon Paillard Recipe With Cucumber & Dill Seafood Dinner

Healthy and quick (super quick!), this easy salmon paillard recipe has a refreshing cucumber and dill topping. Summer food perfected! 

Cuisine: Mediterranean 
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 2 

Ingredients

Salmon

• 2 salmon filets, about 6 ounces each, skin off
• extra virgin olive oil

Cucumber Garnish

• 1/4 English cucumber, striped and sliced thin
• 4 sprigs fresh dill, picked off the stem
• 2 teaspoons chopped parsley
• a few slices red onion
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sugar

Here's how to make it:

1. To make the salmon, put your oven rack very close to the top heating element and preheat the broiler. 
2.  Place each salmon piece between two sheets of plastic wrap. With the smooth end of a meat tenderizer or a rolling pin, pound the salmon until very thin, about 1/4-inch thick. Peel the plastic wrap away from the skin side of each fillet, flip it onto ovenproof plates, peel the remaining plastic wrap off and place the plates on a sheet pan. Brush the fillets with olive oil and season with salt and pepper. 
3. Place the sheet pan very close to the heat and broil the salmon for about 2 minutes, or just until it begins to turn opaque. 
4. To make the cucumber garnish, slice the cucumbers on a mandoline. Combine them in a bowl with the rest of the garnish ingredients and let macerate. Taste and adjust seasoning, if needed.
5. To serve, top the salmon with the cucumber garnish.

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