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
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.