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
Pickled Carrot and Cucumber Salad:
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
- Iron 7.0
- Folate 22.0
- Vitamin A 46.0
- Vitamin C 45.0