Oven-Roasted Salmon with Spicy Cucumber Relish

Ingredients

  • 1 skin-on salmon fillet (1¾ to 2 pounds)
  • 2 teaspoons olive oil
  • Salt and pepper
  • 1 cucumber, peeled, seeded and cut into ¼-inch dice (2 cups)
  • ½ small shallot, minced (1 tablespoon)
  • 1 serrano chile or jalapeño pepper, seeds and ribs removed, minced (1 tablespoon)
  • 2 tablespoons chopped fresh mint
  • 1 to 2 tablespoons lime juice
  • Salt

Instructions

Oven Roasted Salmon

  1. Adjust oven rack to lowest position; place rimmed baking sheet on rack, and heat oven to 500 degrees. Use sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh.
  2. Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet.
  3. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into paring knife or fillets register 125 degrees, 9 to 13 minutes. Top with relish and serve.

NOTE: Wild caught salmon should only be heated to 120 degrees.

Spicy Cucumber Relish

  1. Combine cucumber, shallot, chile, mint, 1 tablesppon lime juice, and ¼ teaspoon salt in medium bowl.
  2. Let stand for 15 minutes at room temperature to blend flavors.
  3. Adjust seasoning with additional lime juice and salt.

Yields about 2 cups

Notes

CHEF’S NOTE: It Is important to keep the skin on during cooking. Remove skin afterward if you choose not to serve it. An easy relish with ample acidity and bright flavors balance the richness of the fish.