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°
- 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°, 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.
Never miss a recipe!
Subscribe by Email to elanaspantry.com:Posted on April 29, 2008 in entrees by Elana
you might also like: The Salmon Series
or Salmon with Anchovy Olive Tapenade
site feed email subscription print friendly recipe
email this recipe
add to del.icio.us add to stumbleupon share on facebook 6 comments
6 comments for the post “Salmon with Cucumber Chile Relish”
leave a comment
Before submitting your comment: If you are inquiring about recipe ingredients, products, substitutions or other related items on this website, please visit my FAQ page first, or visit the forums.
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