Slow-Roasted Salmon with Cucumber Dill Salad Recipe

Name: Slow-Roasted Salmon with Cucumber Dill Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 1/2 pound center cut salmon, skinned; 1/4 teaspoon ground turmeric; Kosher salt; Freshly ground black pepper

Servings: persons

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
1 1/2 pound center cut salmon, skinned
1/4 teaspoon ground turmeric
Kosher salt
Freshly ground black pepper

1
For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin.
2
Thinly slice the cucumbers and mix with the salt in a colander.
3
Set in the sink for about 1 hour to drain.
4
Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
5
Rinse the cucumbers with cold, running water.
6
Press down on the cucumbers to extract as much liquid as possible and pat dry.
7
Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
8
Preheat the oven to 275 degrees F.
9
Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish.
10
Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly.
11
Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan.
12
Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all.
13
(Slow-roasted salmon looks bright orange when done, and will be luscious in the center.)
14
To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Roasted Salmon with Cucumber Dill Salad 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.

Slow-Roasted Salmon with Cucumber Dill Salad

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