Serves 4
25 min
Baked Salmon with Cucumber Relish
Recipe GLPRb2c4b316c5afa1
Fresh salmon fillets seasoned with Old Bay and lime, baked until tender and flaky, then topped with a bright cucumber relish made with sake-honey vinaigrette, fresh dill, and crisp red onion. A light, healthy main course that's naturally gluten-free and dairy-free.
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Ingredients
1.5 pounds boneless, skinless salmon fillets
1/2 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper
1/2 teaspoon Old Bay seafood seasoning
1 Juice of 1 lime
1 cucumber
1/3 cup red onion, thinly sliced
2 tablespoons sake
1 teaspoon honey
1/2 teaspoon red pepper flakes, divided
1 tablespoon fresh dill, chopped
Directions
Preheat your oven to 400°F. Arrange the salmon fillets in a deep roasting pan. Season each fillet evenly with a pinch of kosher salt, black pepper, 1/4 teaspoon of red pepper flakes, and Old Bay seasoning. Drizzle the lime juice over the salmon.
Place the salmon in the preheated oven and bake for 15 minutes, or until the center of the thickest fillet reaches an internal temperature of 145°F and the flesh flakes easily when tested with a fork.
While the salmon cooks, use a vegetable peeler to gently peel off the outer skin of the cucumber, creating thin ribbons. Discard the seeded center. Cut the cucumber ribbons into 1/2-inch pieces and place in a small bowl.
In another small bowl, whisk together the sake, honey, and remaining 1/4 teaspoon of red pepper flakes until well combined.
Pour the sake-honey mixture over the cucumber pieces and gently stir to combine. Set the relish aside.
When the salmon is done, remove it from the oven and cut into 2- to 3-inch wide portions. Divide the portions among serving plates. Top each piece of salmon evenly with the red onion slices, cucumber relish, and fresh dill. Serve immediately.
