Ingredients
Cucumber Salad:
- 1 English (seedless) cucumber (about 1 pound)
- 1 tablespoon kosher salt
- 1 cup low-fat plain yogurt
- 2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish
- Pinch sugar
- 1/2 teaspoon finely grated orange zest
- Pinch cayenne pepper
- Freshly ground black pepper
Fish:
- 1 1/2 pound center cut salmon, skinned
- 1/4 teaspoon ground turmeric
- Kosher salt
- Freshly ground black pepper
Directions
For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. 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. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
Preheat the oven to 275 degrees F.
Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.
Copyright 2004 Television Food Network, G.P. All rights reserved.
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By juliannasmart1_...
Lake Mary, 48
on January 18, 2010
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The salmon in this recipe was excellent. Slow-roasting it really brought out the flavor of the fish. The cucumber salad didn't sound very good to be though so I made my own. I just put olive oil, balsamic vinegar, salt/pepper, and dill weed into mine. I've always made it that way and it turns out great!
By Cassie08
Indianapolis, IN
on March 04, 2008
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The salmon part of this recipe was delicious, but the cucumber salad needs some work. The orange rind gave such an unpleasant bitter/sour taste that it took almost a tablespoon of sugar to offset. Also, white pepper works better than the black pepper in this recipe. And 1 cup of strained yogurt seemed like too much. Maybe a half cup would have been better.
By luckygrl
Draper, UT
on January 19, 2008
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Be ready for a sauce-heavy salad. The presentation looked a little off to me, but as soon as we tasted it we were hooked. We absolutely loved the taste combination. This is a winner that I will definitely make again.
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