Lemon Salmon with plain Cucumber rolls.

Quick recipe with original serving!
If you want a healthy, low calorie and fine looking meal – try this simple way of preparing and serving your dish!

Recipe is simple, almost the same as I’ve posted last year, with a little modification done.

What you’ll need:
I’ve used salmon fillet instead of stakes as many of us don’t like finding bones in the fish. As for the spices : I’ve used the mix of following (for 3 small pieces):
1 tea spoon each of: paprika, dried dill
1/2 tea spoon of cayenne pepper or black pepper
1 teaspoon of Worcestershire sauce

How to prepare:
Mix all in and rub on your fillet. Foil the form, place salmon skin down. Cut in big chunks lemon and place on top of salmon. You can add some rosemary for the great aroma as well.

Cook in the preheated (420F) over for 20-25 minutes, then leave for 10 more minutes to cool. When serving leave the lemon on top and add few rosemary leaves for the decoration (it can be easily removed by you and/or your guests).

As for the cucumber rolls: it’s pretty simple. Halve and slice cucumber lengthwise using mandolin slicer, roll them up adding some green olive or capers in the centre of the roll.

Serve and enjoy!


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