My 128th recipe with the Wednesday with Donna Hay group is Baked Salmon with Radish and Cucumber Salad, was chosen for the group by Gaye, and was originally online at DH's site but has since been taken down. (I am catching up at WWDH and I have quite a few recipes that I have missed posting along the way, so I am posting recipes I made but didn't have time to post at the proper time. This recipe was posted by the group on January 22, 2014.)
The ingredient list: puff pastry, salmon fillets, egg yolks, beetroot leaves, cucumbers, radishes, dill, chives, red wine vinegar, sugar, olive oil, salt, and pepper.
Okay, I deviated quite a bit from this recipe for various reasons. First I do not care for puff pastry wrapped fish, I just don't, I always peel all the pastry off and toss it. It tends to get a little soggy on the underside from the steam of the fish and it just sets off an unappetizing feel for the whole dish for me, so I didn't enclose the salmon in the puff pastry...I used parchment which starts with a "p" so does that count? Probably not. I could not find beetroot leaves so I subbed spinach and when I placed (dumped) the salad on the plate, the chives and dill ended up on the bottom and I didn't realize it until I had already photographed and eaten it all. Oh well, two of my favorite ingredients didn't get to showcase themselves. These things happen. Next time.
The salmon is always good wrapped in something whether it be pastry or parchment as it keeps it's moisture and makes the salmon juicy and delicious without drying it out at all. I almost always bake salmon in parchment for that reason.
The salad was nice, something cool and refreshing and when this recipe was originally selected for January posting, a good deal as ripe tomatoes to put in salads are hard to come by here in January so the cucumber and radish was a nice addition. Definitely would make this again...definitely without the puff pastry.
Gaye made hers in puff pastry so if you like you can visit that post here.