Herb-Buttermilk-Marinated Salmon with Cucumber Salad

By barbgreenfield

Ingredients

• Ingredients
• For the salmon
• 2 cups buttermilk
• 1/2 cup lightly packed fresh basil leaves, coarsely chopped
• 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
• 1/2 cup thinly sliced scallions (about 6 medium scallions)
• 1/4 cup white vinegar
• 2 tablespoons honey
• 1 tablespoon ground ginger
• Kosher salt and freshly ground black pepper
• 2 sides of salmon (3 pounds each), skin and pin bones removed
• For the cucumber salad
• 3 large English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups)
• 1 large red onion, cut in half and thinly sliced (about 2 cups)
• 1 cup pitted Kalamata olives, cut in half
• 1 cup crumbled feta cheese
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Ingredients
For the salmon
2 cups buttermilk
1/2 cup lightly packed fresh basil leaves, coarsely chopped
1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
1/2 cup thinly sliced scallions (about 6 medium scallions)
1/4 cup white vinegar
2 tablespoons honey
1 tablespoon ground ginger
Kosher salt and freshly ground black pepper
2 sides of salmon (3 pounds each), skin and pin bones removed
For the cucumber salad
3 large English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups)
1 large red onion, cut in half and thinly sliced (about 2 cups)
1 cup pitted Kalamata olives, cut in half
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper