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.

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Salmon with Cucumber Chile Relish

  • 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
  1. Turn oven on to 500°
  2. Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel
  3. Place fish skin side down on a metal baking sheet
  4. Rub fillets liberally with olive oil, then sprinkle with salt
  5. Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
  6. Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
  7. To make relish, stir together remaining ingredients from above in a medium size bowl
  8. 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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