Salmon with Cucumber Salad
ingredients
ingredients
method
step-by-step directions

Tyler Gage's Candied Lemon and Dill Salmon

  • 2 6- ounce Salmon Filets (preferably King or Coho)
  • 2 tablespoons minced Candied Lemon Peels
  • 2 teaspoons Dried Dill
  • Olive Oil
  • Salt and freshly cracked Black Pepper

For the Cucumber Salad:

  • 1 organic Cucumber (partially peeled; leaving strips of skin)
  • Spanish Olive Oil (to serve)
  • fresh Meyer Lemon Juice (to serve)
  • fresh Dill (to serve)

For the Candied Meyer Lemon:

  • 2 Meyer Lemons (peeled; reserving juice)
  • 1/2 cup Granulated Sugar
  • 1 cup Water
  • 1 tablespoon fresh ginger
step-by-step directions
  • Preheat oven to 350 degrees F. Prepare a glass baking dish with olive oil. Mix together the lemon peel, dill, salt and pepper in a bowl. Place salmon in the baking dish and top with the seasoning mix. Bake for 20 minutes or until salmon is cooked to desired doneness. Serve with cucumber salad.
  • For the Cucumber Salad: Cut cucumber in half lengthwise and scoop out the seeds. Cube the cucumber and drizzle with olive oil. Toss together with the dill and fresh lemon juice.
  • For the Candied Meyer Lemon: Peel lemons and combine in a small sauce pot with water, sugar and fresh ginger.  Bring to a boil and reduce to a simmer. Cook for 15 to 20 minutes or until lemon peels are almost translucent.  Remove from heat and pour into a heat proof bowl or jar. Allow to cool completely.
Similar categories: Dinner Courses & Meals
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