UnlockFood.ca
Français

Cedar-Baked Salmon

Makes 6 servings

Cedar shingles and shims, available at lumberyards, impart a unique flavor to salmon when baking. For this recipe, you’ll need to soak 2 untreated cedar shingles or 1 package cedar shims in water for at least 2 hours or preferably overnight.

Ingredients

1 1/2 lb salmon fillets 750 g
  Grated zest and juice of 1 lime  
1 1/2 cups diagonally sliced asparagus 375 mL
1/4 cup julienned leek 50 mL
4  thin slices red onion 4 
1/4 cup diagonally sliced celery 50 mL
1/2 cup thickly sliced shiitake mushrooms 125 mL
2  medium tomatoes, seeded and cut into strips 2 
8  fresh basil leaves, slivered 8 
1  bag (10 oz/300 g) fresh spinach, trimmed 1 
  Salt and black pepper  
  • Soaked cedar shingles or shims 
  • Preheat oven to 425°F (220°C) 
  • Steamer basket

Instructions

Step 1
Place soaked shingles or shims on baking sheet; lightly brush with oil. Remove skin and any bones from salmon; cut into 6 serving-size pieces and place on cedar. Sprinkle with lime zest and juice. Bake in preheated oven for 10 to 15 minutes or until fish flakes easily when tested with fork.

Step 2
Meanwhile, in steamer basket, combine asparagus, leek, onion and celery; steam until partially cooked. Add mushrooms, tomatoes, basil and spinach; steam just until tender-crisp and spinach has wilted. Place on 6 individual plates; season with salt and pepper to taste. Top each with salmon.

Tips

Wood or wood chips, such as mesquite or grape vines, are often used in barbecuing to add flavor to foods. Soaking the wood ensures that it is damp enough to produce lots of aromatic smoke.
When soaking shingles or shims, weight them down. Otherwise they will float to the surface.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 197
15%
Fat / Lipides 10.0 g
Saturated / saturés 2.0 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 49 mg
4%
Sodium / Sodium 89 mg
2%
Carbohydrates / Glucides 7.4 g
11%
Fiber / Fibres 2.7 g
Sugars / Sucres 2.7 g
Protein Protéines 20.1 g
52%
Vitamin A / Vitamine A
30%
Vitamin C / Vitamine C
8%
Calcium / Calcium
16%
Iron / Fer
DIETITIAN’S MESSAGE
Salmon is a source of omega-3 fatty acids. Accompanied by a rice dish such as Simple Risotto and an array of vegetables, this recipe is a winner. 
Contributors
Judson Simpson, Chef
Violaine Sauvé, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc.

Baked Eggs with Lentils, Peppers & Tomatoes

Egg Filled Tortilla Cups