Grilled King Salmon With Walnut Tarator and Cherry Tomato Salad From A Boat a Whale a Walrus

Ingredients

• For the salmon
• 1 (3 1/2- to 4-pound) king salmon fillet, roughly 2 to 2 1/2 inches thick in the center
• 1 tablespoon extra-virgin olive oil
• Kosher salt, for seasoning
• Finishing oil, for drizzling
• Flaky sea salt, such as Maldon or Jacobsen, for finishing
• For the tarator
• 2 cups whole walnuts, toasted
• 1 cup 1-inch cubes baguette or other artisanal bread (including the crust)
• 1/2 cup freshly squeezed lemon juice (from about 4 medium lemons)
• 1 clove garlic, smashed
• 1 teaspoon kosher salt
• 1 cup water
• 1 cup extra-virgin olive oil
• For the salad
• 2 pints summer cherry tomatoes, halved
• 1 pound lemon cucumbers (or English cucumbers), cut into 1/2-inch cubes
• 1/4 cup roughly chopped fresh dill
• Julienned peel and juice of 1 large lemon
• 1/4 cup extra-virgin olive oil
• Flaky sea salt, such as Maldon or Jacobsen, for finishing

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