Salmon with Cucumber Relish

Serves: 4


For the Salmon:

1 skin-on salmon fillet, about 1 ½- 2 pounds

2 tsp Flying Olive Lime or Lemon Extra Virgin Olive Oil

Salt and Pepper

For the Relish: (Make 15 minutes ahead)

1 English cucumber seeded, and cut into 1/4 “ dice (about 2 cups)

½ a small shallot, minced (1 Tbsp)

1 jalapeno or Serrano chile, seeds and ribs removed, minced, about 1 Tbsp (use less if you don’t like spicy food)

2 Tbsp chopped fresh mint

1-1  ½ Tbsp lime juice, added 1 tsp at a time (about 1 lime)

1-1 ½ Tbsp Flying Olive Lime or Lemon Extra Virgin Olive Oil

1 tsp sugar or sugar substitute, if desired


Adjust the oven rack to its lowest position. Place an empty, rimmed baking sheet on a rack and heat the oven to 500 degrees. Use a sharp knife to remove any whitish fat from the belly of the fillet. Cut the fillet into 4 equal pieces. Make 4-5 shallow slashes about an inch apart into the skin, not cutting into the flesh of the fish.

Pat the salmon dry with paper towels. Rub the fillets evenly with the Flying Olive Extra Virgin of Choice. Season with salt and pepper. Reduce the oven temperature to 275 degrees and remove the baking sheet. Carefully place the salmon, skin-side down, on the baking sheet. Roast the fish until the centers of the thickest part of the fillets are still translucent when cut into with a paring knife or the fillets register 125 degrees. This will take 9-13 minutes.

Meanwhile, combine the cucumber, shallot, chile, mint, 1 tsp of lime juice, and ¼ tsp salt in a medium bowl. Let stand at room temperature to blend flavors, about 15 minutes. Adjust the seasoning with additional lime juice and salt, adding a little sugar if desired.

Remove the fish from the oven. Top with the relish and serve.

Based on a recipe from America’s Test Kitchen

Submitted by Barb L.