Baked salmon with mint and cucumber salad

Recipe from: 01 July 2015
recipes, lchf, banting

Ingredients 15
Servings 1
Time 00:15

Ingredients

  • FOR THE CUCUMBER PICKLE:
  • 1
    cucumber, shaved into ribbons
  • 1/2
    cup
    radish, cut into matchsticks
  • 1/2
    cup
    red chilli, chopped
  • 1/4
    cup
    water
  • 1/2
    tsp
    xylitol
  • 2
    Tbs
    rice vinegar
  • Himalayan salt
  • SALMON:
  • 800
    g
    salmon fillet, skin on
  • extra virgin olive oil, for brushing
  • Himalayan salt and white pepper
  • 1
    Tbs
    black sesame seeds
  • 10
    g
    fresh mint
  • lime wedges, to serve
 

Method

00:15
 
Preheat oven to 180ºC.


For cucumber pickle
Place the cucumber, radishes and chilli in a bowl. Add water, rice vinegar and xylitol and combine well. Allow to stand for 10 minutes. Season with salt.

Place salmon on a lined baking tray. Brush with olive oil; season well. Bake for 15 minutes or until cooked but still rare in centre. Remove, allow to cool.

To serve
Place the salmon on a serving platter, top with cucumber pickle and sprinkle with black sesame seeds. Garnish with fresh mint and lime wedges.

Words and image:
Lose It! magazine

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Read more on: lchf  |  banting  |  recipes
 

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