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Roasted Salmon with Cucumber Radish Relish

July 7, 2011


(Serves 2, 4 OR 6)

Olive oil

2, 4 or 6 4-ounce pieces salmon fillets
2, 4 or 6 tablespoons fresh lemon juice
Salt and pepper, to taste
2, 4 or 6 slices Jarlsberg cheese

Preheat oven to 450F.

Line bottom of ovenproof baking dish or large frying pan with aluminum foil.  Lightly coat with olive oil and arrange salmon fillets without overlapping.  Sprinkle with lemon juice, salt and pepper to taste.  Roast for about 15 minutes.  Top each fillet with slice of Jarlsberg and return to oven until cheese melts.


¼, ½ or 1 diced cucumber
2, 4 or 6 radish, cut julienne style
1, 2 or 3 scallions (green onions), finely diced
1, 2 or 3 tablespoons EACH, fresh dill and parsley
1, 2 or 3 tablespoons rice wine vinegar
½, 1 or 2 tablespoons olive oil
Salt and pepper, to taste

Combine first 5 ingredients.  Whisk together vinegar, oil, salt, pepper and toss with cucumber-radish relish.  Divide evenly between plates, placing salmon fillet on top or to the side.

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