Slow-Baked Salmon with Carrot Cucumber Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 315 |
| pro | 32 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 85 mg |
| sodium | 233 mg |
| RDI:% | - |
| calcium | 11 |
| iron | 7 |
| vit A | 46 |
| vit C | 45 |
| folate | 22 |
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.
Ingredients
- 1 tbsp chopped fresh dill
- 1 tbsp extra virgin olive oil
- 4 (1-1/2 to 2 inches/4 to 5 cm thick) salmon fillets, skinned (1-1/2 lb/750 g)
- Pinch salt
- Pickled Carrot and Cucumber Salad
- 1 tbsp grated lemon rind
- 1/4 cup lemon juice
- 1 tbsp chopped fresh dill
- 1 tbsp cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp liquid honey
- 1/2 tsp hot pepper sauce
- 1/4 tsp salt
- 1/2 cucumber, julienned
- 1/2 carrot, julienned
- 4 cups watercress, trimmed
Preparation
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.
- Keywords : Salmon; Cucumbers; Main Course; Carrots; Bake;
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