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Slow-Baked Salmon with Carrot Cucumber Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Slow-Baked Salmon with Carrot Cucumber Salad

This recipe makes 4 servings

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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.

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