Baked Salmon With Cucumber Salad -

Baked Salmon With Cucumber Salad

Ingredients

2 slices salmon, about 3½ oz (100 g) each
½ onion
4 to 5 sprigs fresh dill
Salt
2 tsp (10 ml) oil, divided
2 tsp (10 ml) lemon juice
Finely grated zest of ½ lemon
1 tbsp (15 ml) fruit vinegar
½ tsp (2 ml) liquid honey
½ tsp (2 ml) medium mustard
Freshly ground pepper
Liquid sweetener
½ English cucumber

Details

Serves: 2

Method

Preheat the oven to 350^°F (180^°C). Slice the onion and remove the sterns of the dill. Brush the bottom of an ovenproof dish with 1 tsp (5 ml) of the oil. Spread the onion in the bottom and the dill stems over top.

Season salmon with salt on both sides, lay it on over the dill stems and sprinkle with lemon juice. Top with lemon zest. Cover dish with alu­minum foil and bake for 15 minutes. Remove the foil, turn off the oven and leave the dish in the oven for 5 more minutes.

Finely slice the fronds of the dill and peel and dice the cucumber. Combine the vinegar, the remaining 1 tsp (5 ml) of oil, honey and mustard in a small bowl. Season with 2 pinches of salt, a lit­tle pepper and a dash of liquid sweetener. Toss with the dill and cucumber. Arrange salmon and cucum­ber salad on two plates, decorate with a twist of lemon peel, if desired, and serve with potatoes.

Per serving:- approx. 267 calories 23 g protein, 18 g fat, 4 g carbohydrates

Related food category:

• Fish and Seafood