Roasted Salmon With Pickled Cucumber Relish

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil - (to 4 tbspns)
2		Salmon fillets with skin - (2 1/2 lbs ea) - all pinbones removed
		Juice of half a lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cucumber Relish
2		Seedless cucumbers - halved lengthwise,
		Seeds discarded, cut crosswise 1/4" thick
		Slices
1 cup	237ml	Rice vinegar
2/3 cup	131g / 4.6oz	Sugar
3 teaspoons	15ml	Minced, peeled fresh gingerroot
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Crushed red pepper flakes

Recipe Instructions

Preheat oven to 375 degrees.

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.

This recipe yields 10 to 12 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8837 broadcast 03-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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