Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a "rambunctious" taste, Parsons wrote, is ideal for this recipe. Yet any salmon filet will do; served with the cucumber salad, this dish is a natural for stress-free entertaining.
Active Work Time: 5 minutes * Total Preparation Time: 25 minutes * Easy
1 (3-pound) salmon filet
* 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. 6 to 8 servings. Each of 8 servings, salmon only: 193 calories; 97 mg sodium; 75 mg cholesterol; 9 grams fat; 0 carbohydrates; 27 grams protein; 0 fiber.
Active Work Time: 10 minutes * Total Preparation time: 35 minutes
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.
6 servings. Each serving: 39 calories; 54 mg sodium; 0 cholesterol; 1 gram fat; 7 grams carbohydrates; 3 grams protein; 1.58 grams fiber.Copyright © 2015, The Baltimore Sun