Grilled Salmon with Smashed Cucumber-Date Salad

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Grilled Salmon: 

One 2 1/2-pound center-cut skin-on salmon fillet, cut into 6 equal pieces

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Cucumber-Date Salad:

2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces

3/4 cup finely sliced fennel, feathery fronds reserved for the garnish

6 Medjool dates, pitted and cut in slivers

1/3 cup coarsely chopped walnuts

2 tablespoons minced fresh chives

2 tablespoons fresh lemon juice (1/2 a large lemon)

6 tablespoons fruity olive oil (preferably from Spain)

Medium-coarse sea salt (preferably Maldon from England)

Fresh ground black pepper