Frank's Recipes! Low Fat Slow Baked Salmon with Carrot Cucumber Salad

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Low Fat Slow Baked Salmon with Carrot Cucumber Salad

(The Inn at Bay Fortune, P.E.I.)

1 tablespoon Chopped fresh dill 15 mL
1 tablespoon Extra-virgin olive oil 15 mL
4 Salmon fillets (1-1/2 to 2 inches/4 to 5 cm thick), skinned (1-1/2 lb/750 g)
Pinch Salt

PICKLED CARROT AND CUCUMBER SALAD:
1 tablespoon Grated lemon rind 15 mL
1/4 cup Lemon juice 50 mL
1 tablespoon Chopped fresh dill 15 mL
1 tablespoon Each cider vinegar and extra-virgin olive oil 15 mL
1 tablespoon Liquid honey 15 mL
1/2 tsp Hot pepper sauce 2 mL
1/4 tsp Salt 1 mL
Half Each cucumber and carrot, julienned
4 cups Watercress, trimmed 1 L

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 250F (120C) 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; top with fillets.

Makes 4 servings.

Per serving: about 315 cal, 32 g pro, 17 g total fat (2 g sat. fat), 9 g carb, 2 g fibre, 85 mg chol, 233 mg sodium. % RDI: 7% calcium 11% iron, 46% vit A, 45% vit C, 22% folate.