Baked salmon with mint and cucumber salad

Lose It!
4 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
A dish worthy of compliments - even from Tim Noakes.

By Food24 November 18 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

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
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.