Tested till perfect Slow-Baked Salmon with Carrot Cucumber Salad

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspchopped fresh dill
  • 1 tbsp 1tbspextra virgin olive oil
  • 4 4(1-1/2 to 2 inches/4 to 5 cm thick) salmon filletsalmon fillets, skinned (1-1/2 lb/750 g)
  • Pinch Pinchsalt

Pickled Carrot and Cucumber Salad

  • 1 tbsp 1tbspgrated lemon rind
  • 1/4 cup 1/4cuplemon juice
  • 1 tbsp 1tbspchopped fresh dill
  • 1 tbsp 1tbspcider vinegar
  • 1 tbsp 1tbspextra virgin olive oil
  • 1 tbsp 1tbspliquid honey
  • 1/2 tsp 1/2tsphot pepper sauce
  • 1/4 tsp 1/4tspsalt
  • 1/2 1/2cucumbercucumbers, julienned
  • 1/2 1/2carrotcarrots, julienned
  • 4 cups 4cupswatercress, trimmed
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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.

Nutritional Information Per serving: about

cal 315 pro 32g total fat 17g sat. fat 2g
carb 9g fibre 2g chol 85mg sodium 233mg

RDI:%

calcium 11 iron 7 vit A 46 vit C 45
folate 22
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