| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | tb | Extra virgin olive oil, (3 to 4) |
| 2 | 2-1/2-pound whole salmon fillets with, all pinbones removed, skin | |
| 1/2 | Lemon, Juice of | |
| Salt and freshly ground black pepper | ||
| 2 | Seedless cucumber, halved lengthwise, seeds discarded, and cut crosswise into 1/4-inch thick slices | |
| 1 | c | Rice vinegar |
| 2/3 | c | Sugar |
| 3 | ts | Minced, peeled fresh gingerroot |
| 1 | ts | Salt |
| 1 | ts | Crushed red pepper flakes |
INSTRUCTIONS
CUCUMBER RELISH Preheat oven to 375 degrees F. Brush 1 tablespoon olive oil over bottom of a large roasting pan. Arrange fillets in pan and sprinkle with remaining olive oil, lemon juice, salt and pepper. Let salmon marinate, covered, for 30 minutes at room temperature. In a bowl combine sliced cucumber, rice vinegar, sugar, gingerroot, salt and crushed red pepper flakes. Chill relish for 30 minutes. Roast the marinated salmon in the preheated oven for 10 minutes or until cooked through but still moist. Serve salmon, warm or at room temperature, with chilled relish. Yield: 10 to 12 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8837 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <[email protected]> on Mar 19, 1997
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