Salmon Cucumber Salad With Radishes And Yogurt Dres

Name: Salmon Cucumber Salad With Radishes And Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound filet of sustainably-raised Atlantic salmon, skin on; Salt and freshly-ground pepper; 4 tablespoons extra virgin olive oil; 1 bunch pristine radishes (french breakfast are lovely but just regular red radishes are fine); 2 to 3 small Persian cucumbers; 1 bunch mint; 1 bunch dill; 5 sprigs flat leaf parsley; 6 basil leaves; 1 1/2 cups snap peas, freshly blanched; 1 clove garlic; 1 1/2 tablespoons red wine vinegar; 2/3 cup thick Greek yogurt or labne; 1/4 teaspoon dried mint

Servings: persons

1/2 pound filet of sustainably-raised Atlantic salmon, skin on
Salt and freshly-ground pepper
4 tablespoons extra virgin olive oil
1 bunch pristine radishes (french breakfast are lovely but just regular red radishes are fine)
2 to 3 small Persian cucumbers
1 bunch mint
1 bunch dill
5 sprigs flat leaf parsley
6 basil leaves
1 1/2 cups snap peas, freshly blanched
1 clove garlic
1 1/2 tablespoons red wine vinegar
2/3 cup thick Greek yogurt or labne
1/4 teaspoon dried mint

1
Pat the salmon with paper towels to blot it, especially the skin. Preheat your oven to broil.
2
Season the skin with salt & pepper and rub 1 tablespoon of olive oil all over the skin. Place the salmon on a broiler pan skin side up and broil for 10 minutes per inch of thickness. Pull out then pan and check that the salmon is cooked just through to the bottom and the skin is browned, crispy, and bubbling.
3
Meanwhile, shave the radishes and cucumbers lengthwise on a Japanese mandolin into a bowl with the whole herb leaves. Then cut the snap peas at a sharp angle into very thin slivers. Mince the garlic and macerate with a pinch of salt in the vinegar. Stir the additional 3 tablespoons of olive oil and the dried mint into the yogurt then stir in the garlic-vinegar mixture.
4
Pull the skin off the cooked salmon and slice 1/2 of it up into thin shards. Place the salmon lightly flaked into chunks onto a serving platter. Drizzle some of the yogurt dressing over the fish then gently toss the salad ingredients with the remainder of the dressing. Place on top of the salmon and serve.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound filet of sustainably-raised Atlantic salmon, skin on, Salt and freshly-ground pepper, 4 tablespoons extra virgin olive oil, 1 bunch pristine radishes (french breakfast are lovely but just regular red radishes are fine), and more.

Yes, Salmon Cucumber Salad With Radishes And Yogurt Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon Cucumber Salad With Radishes And Yogurt Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions