Tuesday, April 1, 2008

Salmon With Cucumber Relish

This is what we had for dinner a few nights ago. One of my family's favorites. It's healthy and Delicious.

Salmon with Cucumber Relish

This came from Chuck Williams Simple Italian Cooking pg 72

Cucumber Relish

1 medium cucumber

1/2 red bell pepper (diced)

2 or 3 green onions, including the green tops

1 teaspoon chopped fresh dill

1/4 cup white cider vinegar

2 1/2 tablespoons sugar

1/8 teaspoon salt


2-3 tablespoons extra-virgin olive oil

8 green Swiss chard leaves


4 salmon fillets, 6-7 oz each, skin removed

Freshly ground pepper

Okay don't expect exact measurements from me ever again cause I don't measure anything but this one came from a cookbook so there they are. BTW I never use fresh dill, dry works wonderfully and it's easier to keep on hand. Also I have tried a variety of vinegars and they all taste about the same, except balsamic, don't use that in this recipe. Although I do keep some on hand for another yummy recipe I have, we'll do that one later.

Dice your cucumber and pepper nice and cute and tiny and then mix it in a bowl with the rest of the ingredients, the longer it has to set the better it is.

Preheat your oven to 425

Drizzle some olive oil in the bottom of a baking dish

Next wash and trim stems from the Swiss chard, roll each Swiss chard leaf, they kind of break but that is okay, and then place a piece of salmon on each one and place them in the baking dish.

Sprinkle with salt and pepper and drizzle some more olive oil on top.

Bake for 12-15 minutes, just until the salmon is opaque clear through.

I like to sever this with a side of rice pilaf (Near East is my favorite brand) and some fresh green beans with slivered almonds. I wasn't that fancy this time we got frozen green beans with carrots. And they didn't have any fresh chard at the grocery store so no chard this time, but if you have it where you live use it, it's so yummy.
Hope you enjoy.

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