Baked Salmon with Citrus Cucumber Salsa
Fresh zesty cucumber salsa with strong citrus notes along with fresh herbs and heat from the jalapeno is paired with baked salmon. A light late summer meal that is vibrant elegant meal to enjoy with friends or any weeknight.
Ingredients
- 1½-2 pounds fresh salmon depending on appetite of diners
- sea salt and black pepper to season
Salsa
- 3-4 pieces Persian cucumber, chopped
- 1 large avocado, chopped
- 1 stalks scallions or green onions, chopped
- 1 medium orange, zested + 2 tablespoon of the juice
- 1 lemon zested and juiced
- ¼ cup chopped fresh dill
- ½ cup fresh chopped cilantro
- ½ cup fresh chopped parsley
- 2 tbsp olive e.v oil
- 1 teaspoon fish sauce
- ½-1 jalepeno. or serrano, chopped, seeds and rib removed for milder salsa serrano is hotter than jalapeno
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine e.v olive oil, lemon and orange juice, fish sauce, lemon and orange zest, salt and pepper, mix well. Add the chopped cucumbers, cilantro,parsley, avocado, dill, green onions, serrano/jalapeño, toss gently. Taste, and adjust the salt and freshly ground pepper as needed, keeping in mind fish sauce is salty. Set aside.
- Place the salmon on a parchment paper and season lightly with salt and generously with black pepper.
- Roast the fillet until the salmon top is opaque and the center is still translucent. Check after 10-12 minutes for medium doneess. For fully done cook for 15-18 minutes depending on the thickness of the salmon.
- Carefully lift the salmon using one or two large flat spatula to transfer on to a serving platter, alternatively tilt the parchment paper aiming at the center of the platter and carefully slide it on to the platter.
- Spoon the salsa along with the dressing on top the salmon right before serving. Enjoy!.
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