Slow-Roasted Salmon with Minted Cucumbers • Seafood Nutrition Partnership


1 1/4 lb. skinless, boneless salmon
Olive oil
3 medium cucumbers
1 Tbsp. cider vinegar
1/2 cup thinly sliced red onion
Leaves from 10 sprigs of fresh mint, cut crosswise into ribbons (about 1/4 cup)
Recipe developed by Barton Seaver


1.Preheat oven to 275-300 degrees.
2.Place fish on baking tray, season it with salt. Drizzle olive oil over fish. Place tray in oven and bake.
3.Check doneness after 20 minutes by pressing gently with your thumb. If the fish flakes apart, it is ready. If not, cook an additional 3 minutes and check again.
4.Peel cucumbers lengthwise, leaving thin strips of peel between each stroke for a striped effect. Trim and discard ends.
5.Cut each cucumber in half lengthwise, then slice crosswise in ¼-inch thick half moons.
6.Combine cucmbers in a bowl with 2 tablespoons olive oil, vinegar and salt to taste.
7.Let sit 5 minutes and toss with onion mint.
8. Serve salad along side roasted fish.

Slow-roasted salmon, much like broiling, is a perfect technique to pull off in a toaster oven, according to Barton Seaver. The smaller space gives cooks better control of the ambient temperature so the fillets roast evenly, and the gentle heat gives the finished fish a delicate texture full of natural juices and healthy oils. Using a lower heat technique dictates that it takes longer for the seafood to go from raw to cooked, but by that same principle, it also takes more time to go from cooked perfectly to positively over-cooked. Read more about this cooking method here.

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