Wednesday, February 19, 2014

Baked Salmon with Cucumber Jalapeno Relish

This recipe is Gluten Free, Egg Free, Dairy Free and Paleo.

Baked Salmon with Cucumber Jalapeno Relish
2 salmon filets
Olive oil
Sea salt
1 cucumber, peeled, seeded, and diced
1 shallot, minced
1 jalapeno, seeded and minced
2 tablespoons fresh mint leaves, minced
1/4 cup fresh lime juice
Preheat oven to 500 degrees Fahrenheit.  Place salmon onto a cookie sheet, skin side down.  Rub with olive oil and sprinkle with salt.  Place in oven and reduce heat to 275 degrees Fahrenheit. Bake for 10 minutes or until done.  Place remaining ingredients into a small bowl with a little bit of salt and mix together.  Serve over cooked salmon.
**Note: When removing the salmon from the cookie sheet, place the edge of the spatula/server just under the fish and on top of the skin.  The skin will stay on the pan and the fish will slide right off.

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