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.
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
- Turn oven on to 500 degrees
- Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel
- Place fish skin side down on a metal baking sheet
- Rub fillets liberally with olive oil, then sprinkle with salt
- Reduce oven temperature to 275 degrees, then put sheet with salmon on lowest rack
- Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
- To make relish, stir together remaining ingredients from above in a medium size bowl
- Remove salmon from oven, transfer to plates and serve with relish
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.
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Subscribe by Email to elanaspantry.com:Posted on April 29, 2008 in entrees by Elana
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That looks fantastic, as did the Thai soup in the last post. I might be making this for dinner this weekend, if it warms up! Brrr….
April 30th, 2008 4:45 am
I will have to try roasting salmon this way, although we like the salmon flavor. I will have to see if I can toy with with this relish recipe since I have a cucumber hater on my hands…I’m thinking I might add other vegetables and keep the dice smaller, like an Israeli salad. YUM!
Elana, I really like the recent comment feature, but I noticed that your comments/replies don’t show up. I think it would helpful to see them!
April 30th, 2008 5:31 am
Paige -How is the transition going? Sounds like the delayed spring is tough after perma-spring in LA. We are having a taste of spring (was almost 80 today), though tomorrow we are due for some more snow…I hope you are well.
April 30th, 2008 8:38 pm
CI is one of my favorites. This looks so light and tasty. Looks like a great summer dish.
May 1st, 2008 6:43 am
~M -So sorry you have a cucumber hater on your hands. I like your suggestion to include my comments on the sidebar, I might try that.
Marc -What is CI (I bet it is something really obvious that I am missing). Thanks for stopping by and for your comment!
May 1st, 2008 9:08 pm
Sorry, CI=Cooks Illustrated:-)
May 2nd, 2008 6:40 am