Cuban-Style Grilled Salmon

Ingredients:

• 4 salmon fillets (170 g) from the center of the fish, skinless
• 1 can (400g) palm hearts, cut into 2.5cm pieces
• 0.5 l cherry tomatoes or grape tomatoes, halved
• 1/4 cup olive oil
• Juice of 2 lemons or limes
• 2 large cloves of garlic, minced
• 2 large shallots, chopped
• 1 tsp ground cumin
• 1 teaspoon cayenne pepper
• Salt
• 1/2 bunch cilantro, coarsely chopped
• Vegetable oil for greasing
• 2 cups mixed salad greens

Preparation:

1. Preheat the grill to medium-high. In a large bowl, whisk together 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 the pieces over to coat them completely with the marinade. Let them sit at room temperature for 15 minutes.
2. Meanwhile, in a bowl, toss the hearts of palm and tomatoes with the remaining 2 tablespoons olive oil, the juice of the remaining lemon, and the remaining cilantro. Season with salt.
3. Brush the grill with vegetable oil. Grill the salmon, round-side down, until the bottom is charred, about 4 minutes. Flip and continue grilling until the other side is charred and cooked through, another 2-3 minutes.
   
   Arrange the fish on plates. Serve with greens and hearts of palm salad. Drizzle the salad dressing over the greens.