Baked salmon with cucumber salad
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 369, total fat 23 G., saturated fats 5 G., proteins 39 G., carbohydrates 7 G., fiber 1 G., cholesterol 95 mg, sodium 797 mg, sugar 4 G.
Calories 369, total fat 23 G., saturated fats 5 G., proteins 39 G., carbohydrates 7 G., fiber 1 G., cholesterol 95 mg, sodium 797 mg, sugar 4 G.
This delicious, easy-to-prepare salmon is served with a refreshing cucumber salad in a yogurt-dill dressing. To prevent the salad from becoming watery, it's important to drain as much liquid as possible from the cucumbers and yogurt. This recipe features low-temperature baking of the salmon, resulting in a tender, juicy, and vibrant orange color.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cucumber salad
- 1 seedless cucumber (about 450 g)
- 1 tbsp coarse salt
- 1 tbsp. low-fat yogurt
- 2 tsp coarsely chopped fresh dill (about 2 sprigs) + extra for serving
- A pinch of sugar
- 0.5 tsp finely grated orange zest
- A pinch of cayenne pepper
Fish
- 700 g skinless salmon fillet (center cut)
- 1/4 tsp ground turmeric
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Recipes with similar ingredients: salmon, cucumbers, dill, Orange zest, ground cayenne pepper, turmeric
Cooking the dish according to the recipe:
- Salad:
Quarter the cucumber lengthwise and remove the seeds. Do not peel. Thinly slice the cucumbers and toss them in a colander with salt. Place in the sink for about 1 hour to drain off excess water. - Meanwhile, place the yogurt in a sieve fitted with a coffee filter and set it over a bowl for about 1 hour to allow excess water to drain.
- Rinse the cucumbers under cold running water. Press them to extract as much liquid as possible and pat dry. Mix the cucumbers with yogurt, dill, sugar, orange zest, cayenne pepper, and season to taste.
- Preheat oven to 135°C.
- Slice the salmon lengthwise and then crosswise to create 4 equal fillets. Sprinkle with a pinch of turmeric and rub to coat evenly. Season the fish with salt and pepper and place on a lightly greased nonstick baking sheet.
- Bake the salmon, carefully turning the pieces with a spatula after about 10 minutes, until cooked through, about 20 minutes total. When baked in a moderate oven, the salmon will be bright orange and juicy in the center. To serve, divide the cucumber salad among 4 plates, top with the salmon, and sprinkle with dill.
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