Spicy Grilled Salmon with Palm Heart Salad

Ingredients:

• 1/4 cup extra-virgin olive oil
• Juice of 2 lemons or limes
• 2 cloves garlic, crushed
• 2 large shallots, chopped
• 1 tsp ground cumin
• 1 teaspoon cayenne pepper
• Half a bunch of cilantro, coarsely chopped
• 4 skinless salmon fillets, weighing 170 g each (center part)
• 1 can (400g) canned palm hearts, cut into 2.5cm pieces.
• 2 cups grape or cherry tomatoes, halved
• Vegetable oil for greasing
• 2 cups mixed salad greens

Preparation:

1. Preheat the grill to medium-high heat. In a large bowl, combine 2 tablespoons olive oil, the juice of 1 lemon, garlic, shallot, cumin, cayenne pepper, 1 teaspoon salt, and half the cilantro. Add the salmon and turn to coat. Let marinate at room temperature for 15 minutes.
2. Meanwhile, combine the palm hearts in a bowl with the tomatoes, 2 tablespoons of olive oil, the juice of the remaining lemon, and the cilantro. Season with salt to taste. Grease the grill grate with vegetable oil. Grill the salmon, round side down, until grill marks appear, about 4 minutes. Flip and continue grilling until grill marks appear on the other side, another 2-3 minutes.
3. Divide the fish among plates. Serve with green salad and palm salad; drizzle the greens with the palm salad juices.