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Slow-Baked Salmon With Carrot Cucumber Salad

salmon

1 tablespoon chopped fresh dill
1 tablespoon extra-virgin olive oil
4 6-ounce salmon fillets
pinch salt
-PICKLED CARROT AND CUCUMBER SALAD-
1 tablespoon grated lemon rind
1/4 cup lemon juice
1 tablespoon chopped fresh dill
1 tablespoon cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon liquid honey
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/2 each cucumber and carrot; julienned
4 cups watercress; trimmed

Pickled Carrot and Cucumber Salad In bowl whisk together lemon rind and juice, dill, vinegar, oil, honey, hot pepper sauce and salt. Add cucumber and carrot; stir to coat. (Salad can be prepared to this point, covered and refrigerated for up to 24 hours.) Mix dill with oil; rub over both sides of fillets. Place on greased or foil lined rimmed baking sheet, tucking any ends under for even thickness; bake in 250°F oven for 15 to 20 minutes or until fish flakes easily when tested with fork. Sprinkle with salt. Meanwhile, add watercress to salad; toss to combine. Arrange on plates; ton with fillets..

Contributor: Michael Smith - A Chef's Day at The Inn at Bay Fortune

Yield: 4 servings

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