Recipe - Roasted Salmon With Pickled Cucumber Relish

3 tablespoon Extra virgin olive oil, (3
to 4)
2 21/2pound whole salmon
fillets with, all pinbones
removed, skin
One half Lemon, Juice of
Salt and freshly ground
black pepper

CUCUMBER RELISH
2 Seedless cucumber, halved
lengthwise, seeds
discarded, and cut
crosswise into 1/4inch
thick slices
1 cup Rice vinegar
2/3 cup Sugar
3 teaspoon Minced, peeled fresh
gingerroot
1 teaspoon Salt
1 teaspoon Crushed red pepper flakes

Preheat oven to 375 degrees F.

Brush 1 tablespoon olive oil over bottom of a large roasting pan. Arrange
fillets in pan and sprinkle with remaining olive oil, lemon juice, salt and
pepper. Let salmon marinate, covered, for 30 minutes at room temperature.

In a bowl combine cut or sliced up cucumber, rice vinegar, sugar, gingerroot, salt
and crushed red pepper flakes. Chill relish for 30 minutes.

Roast the marinated salmon in the preheated oven for 10 minutes or until
cooked through but still moist. Serve salmon, warm or at room temperature,
with chilled relish.

Yield: 10 to 12 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8837 Posted to
MCRecipe Digest V1 #523 by Angele Freeman jfreeman@netusa1.net on Mar
19, 1997