Slow-Baked Salmon with Carrot Cucumber Salad

Author: Canadian Living

Chef Michael Smith is so enthusiastic about this distinctive cooking method that he's featured it in his book Open Kitchen: A Chef's Day at the Inn at Bay Fortune (Callawind Publications, 1998). The piquant vegetables perfectly underscore the rich texture of the salmon.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon chopped fresh dill
  • 1 tablespoon extra virgin olive oil
  • 4 salmon fillet skinned (1-1/2 lb/750 g)
  • pinch salt
Pickled Carrot and Cucumber Salad:
  • 1 tablespoon grated lemon rind
  • 1/4 cup lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon liquid honey
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/2 cucumber julienned
  • 1/2 carrot julienned
  • 4 cups watercress trimmed

Method

  In bowl, whisk together lemon rind and juice, dill, vinegar, oil, honey, hot pepper sauce and salt. Add cucumber and carrot; stir to coat. (Salad can be prepared to this point, covered and refrigerated for up to 24 hours.)

Mix dill with oil; rub over both sides of fillets. Place on greased or foil-lined rimmed baking sheet, tucking any ends under for even thickness; bake in 250°F (120°C) oven for 15 to 20 minutes or until fish flakes easily when tested with fork. Sprinkle with salt.

Meanwhile, add watercress to salad; toss to combine. Arrange on plates; top with fillets.

Nutritional facts <b>Per serving:</b> about

  • Sodium 233 mg
  • Protein 32 g
  • Calories 315.0
  • Total fat 17 g
  • Cholesterol 85 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 46.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow-Baked Salmon with Carrot Cucumber Salad