Roasted Salmon With Pickled Cucumber Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | T | 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 | t | Minced, peeled fresh |
| gingerroot | ||
| 1 | t | Salt |
| 1 | t | Crushed red pepper flakes |
INSTRUCTIONS
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 <jfreeman@netusa1.net> on Mar 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3565
Calories From Fat: 1028
Total Fat: 126.1g
Cholesterol: 607.8mg
Sodium: 3165.3mg
Potassium: 4927.9mg
Carbohydrates: 484.7g
Fiber: 11.1g
Sugar: 139.9g
Protein: 203g