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Cakebread Cellars Recipes: Roast Chicken with Spinach, Ricotta and Lemon
Slow Roasted King Salmon
with Creamy Cucumber Salad Serves 4
2
cucumbers
2 tsp.
kosher salt
1 T.
rice wine vinegar
1
shallot, minced
1 tsp.
horseradish
1/2c.
creme fraiche
1 T.
dill chopped
4 pieces
salmon filet, about 4 oz. each
2 T.
olive oil
salt & pepper
1 T.
flat leaf parsley, chopped
1 T.
chives, minced
1 tsp.
tarragon, chopped
1/4 c.
cherry tomatoes, cut in half
Preheat oven to 275°F. Peel the cucumbers, cut in half and scrape out the seeds with a small spoon. Slice into half moons. Place in a colander and toss with the kosher salt. Set over a bowl and allow to sit for 20 minutes. Squeeze out all the excess moisture out of the cucumbers. In a separate bowl, whisk together the rice wine vinegar, shallots, horseradish, and crème frâiche until it begins to lightly thicken. Toss with the cucumbers and chopped dill. Reserve.
Arrange the salmon pieces on sheet pan. Brush with olive oil and season with salt and pepper. Place in the middle of the oven and bake for 12- 15 minutes. Salmon shouldn’t be raw in the center but it will be just gently cooked throughout. As the salmon cooks a ring of white protein will coagulate around the fish that looks like cooked egg white. Use this as a guide to judge when the salmon is finished. Mix together the herbs and sprinkle over the fish as it comes out of the oven.
To serve, place a spoonful of the cucumber salad in the center of each plate. Set a piece of salmon on top and garnish with the cherry tomatoes.
Enjoy with a Glass of
Cakebread Cellars
Napa Valley Chardonnay.
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