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°F
- 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°F, 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 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.
Marc @ NoRecipes says
Sorry, CI=Cooks Illustrated:-)
elana says
~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!
Marc @ NoRecipes says
CI is one of my favorites. This looks so light and tasty. Looks like a great summer dish.
elana says
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.
~M says
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!
Paige says
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….