Salmon with Cucumber Chile Relish
The salmon series continues, as does my love affair with Cook’s Illustrated. The recipe below is another one that I have adapted from this fantastic magazine.
On the comments front, my cup overfloweth. I am so happy with the participation, support and community that is developing on this site. Recently, one of my favorite readers, Courtney, asked a question about meal planning. If any of you have suggestions, please feel free to offer them to her in the comments section. You may also notice that I have recently added a feature whereby the most recent comments are posted on the bottom right side of the page (towards the end of the navigation bar). This is a good way to stay current on all the chat that is happening over here between readers. A wonderful way that we can all learn more from each other.
Salmon with Cucumber Chile Relish
Ingredients
- ½ pound salmon
- 1 tablespoon olive oil
- ¼ teaspoon celtic sea salt
- 1 medium cucumber, peeled, seeded and diced
- 1 shallot, minced
- 1 serrano chile, remove seeds, minced
- 2 tablespoons mint leaves, minced
- ¼ cup lime juice, fresh squeezed
Instructions
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Turn oven on to 500°F
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Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel
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Place fish skin side down on a metal baking sheet
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Rub fillets liberally with olive oil, then sprinkle with salt
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Reduce oven temperature to 275°F, then put sheet with salmon on lowest rack
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Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a paring knife
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To make relish, stir together remaining ingredients from above in a medium bowl
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Remove salmon from oven, transfer to plates and serve with relish
Equipment
I like cooking salmon this way as it takes away the fishy flavor; adding relish completes the process of de-fishing the fish! This dish is great all year round, though particularly lovely for a spring dinner served with asparagus.
