Fresh Cold-Water Salmon with Cucumber & Dill

I’d like to take credit for this one, but this luscious salmon recipe comes from my favorite restaurant/bistro in St. Pete Beach, Florida – Cafe Luna. Sadly, Cafe Luna is no longer there, but this dish lives on and will most definitely help you live a Healthy Writer Life!

A note about your salmon choice: I prefer sustainably caught, cold water salmon, but that’s really hard to find. Try to avoid “farm-raised” American salmon with color added. Scottish salmon is farm-raised in pens in the ocean, so it is a happy medium as far as the health of the fish. I most commonly eat Faroe Island salmon – it is the best. The least “fishy” of the choices (if it’s fresh, barely any scent at all), tender and flaky with a beautiful, buttery texture.

Recipe Instructions

Total Time 20 minutes

Salmon

• Preheat oven to 450°F, or 435° convection
• Parchment paper
• Baking sheet (with sides)
• 2  – 6 oz. salmon filets, skinned
• Sea salt
• Seafood blend seasoning, lightly applied (I love Sunny Paris from Penzey’s)
• Fresh dill to taste

1. Rinse salmon filets quickly (with as little water as possible) and lay filets on a parchment-paper-lined baking sheet next to each other. Lightly sprinkle with sea salt, dill, and seasoning.
2. Top salmon with another piece of parchment (to stop splattering until the last few minutes of baking).
3. Bake 12-15 mins. Take parchment off with about 5 mins to go for slight caramelization.
4. When salmon is still slightly opaque in the middle, take it out of oven. It will keep cooking a bit, so don’t overcook it. If you know you like salmon medium-rare, 12 minutes should be plenty.

Prepare in a bowl while salmon cooks: Cucumber Dill Topping

Measurements are approximations. I don’t measure anything, I just squeeze lemons, cut dill, and spoon stuff in until it “looks right” for me. You can adjust the ingredients to fit your tastes.

1. Thinly slice and halve 1/2 to 1/3 of an English cucumber (depending on size), peeled or unpeeled (your choice).
2. Add 2-3 tsp. lemon juice (add a little lemon zest if you’re feeling adventurous!)
3. 1 tsp. sea salt
4. 2 Tbsp. chopped fresh dill
5. 2 tsp. organic mayo
6. 2 tsp. capers
7. 2 Tbsp. crumbled organic or imported feta

Mix it all together and let sit at room temp until the salmon is ready.

Finish: Plate your salmon on a pre-warmed plate (microwave for 30 seconds), add the cucumber dill topping, and serve with a side of wild rice, jasmine rice, or a side salad.

Tip: Don’t want to heat up your house with a 450-degree oven? A high-quality toaster oven with convection will get it done to perfection. Keep cooking tray in the middle (not on the very bottom by the elements). Same temps/times apply.