Roasted oriental salmon with cucumber salsa

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PREP TIME

10 min

Makes

8 servings

* PLUS Roasting Time: 15 minutes
Roasted oriental salmon with cucumber salsa

Andreas Trottmasndorff

Ingredients

  • vegetable oil
  • 8 170 to 250 g salmon fillets , about 1 1/2-in. thick
  • 1/2 cup bottled Japanese salad dressing
  • 2 tbsp maple syrup
  • 1 tbsp hot chili-garlic sauce
  • 1 tsp dark sesame oil
  • 1/4 tsp ground black pepper
  • 2 tsp grated fresh ginger , or bottled chopped ginger (optional)
  • 2-Jan English cucumber
  • 1 avocado
  • 1/3 cup chopped fresh mint , or coriander
  • 1 lime
  • 1/4 tsp salt

Instructions

  • Preheat oven to 450F (230c). For easy cleanup, line a rimmed baking sheet with foil. Lightly oil or spray foil. Place fish, skin side down, on foil. In a small bowl, stir salad dressing with maple syrup, chili-garlic sauce, sesame oil, pepper and ginger. Spoon about 2 tsp (10 mL) of mixture evenly over each fillet. Roast in centre of preheated oven until a knife tip inserted into thickest part of salmon feels warm, about 15 minutes.
  • Meanwhile, for salsa, peel cucumber. Slice in half lengthwise. Using a spoon, scrape out and discard any seeds. Chop into 1/4-inch (0.5-cm) pieces and place in a medium-size bowl. Slice avocado in half, remove peel and discard pit. Then chop into similar-size pieces. Chop mint. Add both to cucumber. Squeeze about 2 tbsp (30 mL) lime juice overtop. Stir in salt. Stir to evenly coat. Spoon over fish or serve on the side. Delicious with rice noodles and snow peas.

Nutrition (per serving)

  • Calories
  • 397,
  • Protein
  • 31.7 g,
  • Carbohydrates
  • 7.6 g,
  • Fat
  • 26.2 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 346 mg.

A fresh salsa is a fancy way to dress up fish when company’s coming. Cucumber is a nice contrast to the Japanese dressing.

Next Day

Stir leftover flaked salmon into a pasta or spinach salad with sliced peppers and green onion, then drizzle with more Japanese dressing. Or crumble salmon and heat with a can of clam chowder.

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