Grilled Sardine Salad with Cucumber and Mint
The scent of grilled sardines instantly transports me to a small chiringuito on the coast of Nazaré, Portugal, a few summers ago. An old fisherman named João was grilling them over charcoal, serving them simply with bread and wine. I watched him work, and his secret was no secret at all: impeccable freshness. This salad is my tribute to that memory, transforming that simple pleasure into a complete, balanced meal. We'll learn how to let high-quality ingredients shine, using the cooling crunch of cucumber and the bright perfume of mint to elevate the smoky, rich flavor of the fish. This isn't just a salad; it's the feeling of a sun-drenched afternoon on a plate, full of vibrant energy.
11Ingredients
- 300 g fresh sardines, cleaned
- 1 large cucumber
- 200 g cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ¼ cup fresh mint leaves, chopped
- 2 tbsp fresh dill, chopped
- 4 tbsp extra virgin olive oil
- 1 lemon, juice and zest
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp toasted pumpkin seeds, for garnish
Nutrition Facts
Instructions
Prepare the salad base. In a large bowl, combine the cucumber (diced or sliced), halved cherry tomatoes, and thinly sliced red onion. Set aside.
Make the dressing. In a small jar, combine the extra virgin olive oil, the juice and zest of one lemon, sea salt, and black pepper. Close the lid tightly and shake vigorously until emulsified. This technique creates a perfectly integrated, creamy dressing.
Grill the sardines. Preheat your grill or skillet to high heat. Lightly brush the sardines with a little olive oil and season with a pinch of salt. Grill for 2-3 minutes per side, until they are slightly charred and cooked through. The skin should be crisp.
Assemble the salad. Pour half of the dressing over the vegetable base and add the chopped mint and dill. Toss gently to combine. The herbs should be added just before serving to maintain their vibrant aroma.
Serve immediately. Divide the dressed salad between two plates. Top with the warm grilled sardines. Drizzle with the remaining dressing and garnish with the toasted pumpkin seeds for a final layer of texture. Cocinar es cuidarte.
Chef's Tip
If you don't have an outdoor grill, you can achieve a wonderful result by searing the sardines in a very hot cast-iron skillet for 2-3 minutes per side. The key is high heat to get a nice char without overcooking the delicate fish.
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Grilled Sardine Salad with Cucumber and Mint
Ingredients
- 300 g fresh sardines, cleaned
- 1 large cucumber
- 200 g cherry tomatoes, halved
- 0.5 small red onion, thinly sliced
- 0.25 cup fresh mint leaves, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp toasted pumpkin seeds, for garnish
Dressing
- 4 tbsp extra virgin olive oil
- 1 lemon, juice and zest
- 0.5 tsp sea salt
- 0.25 tsp freshly ground black pepper
Instructions
- Prepare the salad base. In a large bowl, combine the cucumber (diced or sliced), halved cherry tomatoes, and thinly sliced red onion. Set aside.
- Make the dressing. In a small jar, combine the extra virgin olive oil, the juice and zest of one lemon, sea salt, and black pepper. Close the lid tightly and shake vigorously until emulsified. This technique creates a perfectly integrated, creamy dressing.
- Grill the sardines. Preheat your grill or skillet to high heat. Lightly brush the sardines with a little olive oil and season with a pinch of salt. Grill for 2-3 minutes per side, until they are slightly charred and cooked through. The skin should be crisp.
- Assemble the salad. Pour half of the dressing over the vegetable base and add the chopped mint and dill. Toss gently to combine. The herbs should be added just before serving to maintain their vibrant aroma.
- Serve immediately. Divide the dressed salad between two plates. Top with the warm grilled sardines. Drizzle with the remaining dressing and garnish with the toasted pumpkin seeds for a final layer of texture. Cocinar es cuidarte.
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