Serves 2 (serving size: 1 fillet and about 1/3 cup cucumber mixture)
Photo: Randy Mayor; Styling: Lindsey Lower
3/4 cup diced seeded cucumber
1/4 cup thinly sliced shallots
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
3/8 teaspoon kosher salt, divided
1/4 teaspoon sugar
1 tablespoon canola oil
2 (6-ounce) arctic char fillets
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 425°.
Place cucumber, shallots, cilantro, mint, lemon juice, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon sugar in a medium bowl, stirring to combine.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan, and swirl to coat. Sprinkle the fillets evenly with remaining 1/8 teaspoon salt and pepper. Add fish to pan, skin side up. Cook 2 minutes; turn over. Place pan in oven, and bake at 425° for 4 minutes or until fish flakes easily when tested with a fork. Serve fillets with the cucumber mixture.
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This is really good and a no fuss meal. I used salmon that was a little thicker so adjusted the cooking time accordingly and it came out perfect. The cucumber topping was a great combo with the salmon. Served with Seared Baby Bok Choy (Cooking Light May 2016) and Near East Roasted Garlic CousCous for a quick, easy work night meal. Will make again.
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