Roast Salmon Salad with Cucumber and Dill
9,1 / 10
ready in 1 hr 40 min.
- For Cucumber Salad
- 1 english Cucumber (trimmed; halved lengthwise and sliced)
- 1 Tbsp kosher salt
- 1 cup low-fat plain Yogurt
- 2 tsps fresh, finely chopped Dill (plus extra for garnish)
- ¼ tsp sugar
- ¼ tsp cayenne pepper
- ¼ tsp freshly ground Black pepper (or to taste)
- 1 head bibb Lettuce (leaves washed and spun dry)
For Cucumber Salad:
Place the sliced cucumbers in a colander, sprinkle with salt and toss to coat. Set the colander in the sink and allow the cucumbers to drain for about 1 hour. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
Rinse the cucumbers with cold, running water. Gently press down on the cucumbers to extract as much liquid as possible; pat dry. Combine the drained yogurt, chopped dill, sugar, and cayenne pepper. Season to taste with pepper. Set aside.
Preheat the oven to 325º F.
Rinse the salmon under cold running water and pat dry with paper towels. Remove any bones. Sprinkle turmeric over the salmon and rub in gently to coat. Divide the salmon into 4 equal portions and season with salt and pepper and place in a lightly oiled oven-proof nonstick pan. Roast the salmon, turning each portion carefully after about 10 minutes, until just cooked through, about 20 minutes total.
To serve, divide the lettuce leaves between 4 plates, top with cucumbers and salmon and garnish with dill. Drizzle with yogurt dressing. Serve.