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.
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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.
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