Slow-Baked Salmon with Carrot Cucumber Salad
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.
Servings: 4
Ingredients:
| 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% |
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1 tbsp (15 mL) chopped fresh dill
1 tbsp (15 mL) extra-virgin oIive oiI
4 salmon fillets (1-1/2 to 2 inches/4 to 5 cm thick), skinned (1-1/2 lb/750 g)
Pinch salt
Pickled Carrot And Cucumber Salad:
1 tbsp (15 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
1 tbsp (15 mL) chopped fresh dill
1 tbsp (15 mL) each cider vinegar and extra-virgin olive oil
1 tbsp (15 mL) liquid honey
1/2 tsp (2 mL) hot pepper sauce
1/4 tsp (1 mL) salt
Half each cucumber and carrot, julienned
4 cups (1 L) 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.
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