Name: Baked salmon with mint and cucumber salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 cucumber ribbons; 1/2 cup radishes julienned; 1/2 cup red chilli chopped; 1/4 cup water; 1/2 tsp xylitol; 2 Tbs vinegar rice; himalayan salt; 800 g salmon fillet; olive oil extra virgin; salt and white pepper Himalayan crystal; 1 Tbs sesame seeds black; 10 g fresh mint; lime wedges, to serve

Recipe Disclaimer

Tap for method

Ingredients (13)

FOR THE CUCUMBER PICKLE:

1	cucumber — ribbons
1/2 cup	radishes — julienned
1/2 cup	red chilli — chopped
1/4 cup	water
1/2 tsp	xylitol
2 Tbs	vinegar — rice
	himalayan salt

SALMON:

800 g	salmon — fillet
	olive oil — extra virgin
	salt and white pepper — Himalayan crystal
1 Tbs	sesame seeds — black
10 g	fresh mint
	lime — wedges, to serve

Tap for ingredients

Method:

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.