Recipe Background
When the warm air starts to creep back in, all you want to do is celebrate! Cracking a window and smelling some fresh air is one of the simplest ways to go about it, but we have a tastier ritual that will fill your house up with an absolutely irresistible aroma. Springtime Salmon encompasses everything you would want to taste during your warm weather festivities. It brings you the taste of the sea that you've been craving all winter long, one that's tender, juicy, and simply pure bliss. And to savor the blossoming season even more, we've paired it with a fresh and creamy cucumber salad... how refreshing?! The birds will be singing, and so will you, as you munch on this Springtime Salmon!
When the warm air starts to creep back in, all you want to do is celebrate! Cracking a window and smelling some fresh air is one of the simplest ways to go about it, but we have a tastier ritual that will fill your house up with an absolutely irresistible aroma. Springtime Salmon encompasses everything you would want to taste during your warm weather festivities. It brings you the taste of the sea that you've been craving all winter long, one that's tender, juicy, and simply pure bliss. And to savor the blossoming season even more, we've paired it with a fresh and creamy cucumber salad... how refreshing?! The birds will be singing, and so will you, as you munch on this Springtime Salmon!
Ingredients
For the salad:
- 1 English cucumber seedless, quartered lengthwise and then thinly sliced
- 1 tablespoon kosher salt
- 1 cup low-fat plain yogurt
- 2 teaspoons fresh dill roughly chopped, plus more, to taste, for garnish
- sugar to taste
- 1/2 teaspoon orange zest finely grated
- cayenne pepper to taste
- black pepper to taste
For the salmon:
- 1 1/2 pounds center cut salmon skinned, cut lengthwise and then crosswise into 4 equal squares
- 1/4 teaspoon ground turmeric
- kosher salt to taste
- black pepper to taste
Directions
- In a colander, add the cucumbers and the salt and let them drain in the sink for 1 hour.
- Place the yogurt in a coffee-filter-lined strainer and set it over a bowl to drain for 1 hour.
- Rinse the cucumbers with cold, running water.
- Press down on the cucumbers to extract as much of the liquid as possible and pat them dry.
- Preheat the oven to 275 degrees F.
- Lightly oil an oven-proof nonstick pan.
- In a large bowl, add the cucumbers, the drained yogurt, the dill, the sugar, the orange zest, the cayenne, and the pepper and toss to coat.
- Lightly sprinkle the salmon squares with the turmeric and rub it slightly to evenly coat.
- Season the salmon squares with the salt and the pepper.
- Place the salmon squares on the prepared pan and roast, carefully turning them with a spatula every 10 minutes, until they reach an internal temperature of 145 degrees F, about 20 minutes.
- Serve the salmon squares with the cucumber salad and garnish with the extra dill.
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