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Oven Steamed Salmon
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Categories: Contest Winners, Fish, Low Carbohydrates, Seafood
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Total Time: 25 min.
Baking Time: 20 min.
Preparation Time: 5 min.

This simple recipe was feature in the LA Times' "Best of 1999".

For the Cucumber Salad:

5 cucumbers

Salt

2 tablespoons snipped chives

1 teaspoon toasted sesame seeds

1 tablespoon rice vinegar

1/2 teaspoon sesame oil

2 tablespoons chopped cilantro

Peel cucumbers, cut in half lengthwise and scoop out seedy center with spoon. Cut each half in three lengthwise strips, then in 2-inch sections. Salt, and place in colander to drain 20 minutes.

      When cucumbers have drained, rinse under cold running water and drain again. Transfer to work bowl, add chives, sesame seeds, rice vinegar and sesame oil and mix well. Taste and adjust seasoning--sesame oil should be almost undetectable, cucumbers should be slightly tart from vinegar, and herbs should be in balance. Just before serving, add cilantro and mix well.

3 pounds salmon fillet
Salt
pepper

Remove skin and pin bones from salmon filet. Trim sides to form roughly rectangular shape that is fairly consistent in thickness. Place salmon on baking sheet and salt and pepper liberally.

Place roasting pan in bottom of 300-degree oven and fill with boiling water. Place baking sheet with salmon on middle rack of oven and cook until salmon flakes, about 20 minutes. Carefully slide onto serving platter, surround with Cucumber Salad and serve immediately.


Calories: 226 Calories From Fat: 28%
Protein: 39g Carbohydrate: 0g
Cholesterol: 101mg Sodium: 130mg


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