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  • Banting

    Best baked salmon with mint and cucumber salad

    20 September 2014

    Serves 4

    For the cucumber pickle

    • 1 cucumber, shaved into ribbons
    • ½ cup radish, cut into matchsticks
    • ½ red chilli, chopped
    • ¼ cup water
    • ½ tsp xylitol
    • 2 tbsp rice vinegar
    • Himalayan salt

    For the salmon

    • 800g salmon fillet, skin on
    • extra virgin olive oil, for brushing
    • Himalayan salt and white pepper
    • 1 tbsp black sesame seeds
    • 10g fresh mint
    • lime wedges, to serve

    1 Preheat oven to 180ºC.
    2 For cucumber pickle: Place the cucumber, radishes and chilli in a bowl. Add water, rice vinegar and xylitol and combine well. Allow to stand for 10 minutes. Season with salt.
    3 Place salmon on a lined baking tray. Brush with olive oil; season well. Bake for 15 minutes or until cooked but still rare in centre. Remove, allow to cool.
    4 To serve: Place the salmon on a serving platter, top with cucumber pickle and sprinkle with black sesame seeds. Garnish with fresh mint and lime wedges.

    Words and image: Lose It! magazine

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