* This comes together quickly and is quite nice with grilled veggies and rice or couscous on the side. It may be more expensive at times, but wild salmon really makes a difference in flavor (farm-raised tastes fishier) so go wild given the chance.
- 2 salmon fillets (preferably wild) approx. 6-7 oz each
- Kosher salt and freshly ground pepper
- 2 small cucumbers (such as persian, or substitute 1 medium cucumber)
- 1 small shallot, sliced
- Extra Virgin Olive Oil
- 1 teaspoon white wine vinegar
- 3 Tablespoons Greek yogurt
- 1⁄4 cup mixed fresh chopped herbs (such as cilantro, basil, and dill)
- Preheat oven to 450 degrees and prepare a baking sheet with foil and cooking spray.
- Pat salmon dry and season with salt and pepper.
- Trim the stem end of the cucumbers, halve them lengthwise and scoop out the seeds.
- Slice cucumbers into half moon slices about 1/8 -inch thick.
- Put slices in a colander with sliced shallot. Salt vegetables generously and let sit about 20 minutes.
- While veggies soften, prepare the salmon.
- Heat olive oil in a medium non-stick skillet over medium-high heat.
- Add salmon, skin-side up to hot pan.
- Cook undisturbed until browned, 2-3 minutes.
- Flip salmon and place skin- side down on prepared baking sheet. Roast until salmon reaches an internal temperature of 145 degrees, about 5 minutes.
- Remove from oven, cover with foil and set aside until ready to use.
- Pat veggies dry with a paper towel and add to a medium bowl.
- Add vinegar to bowl with cukes and shallot and toss well.
- Add the yogurt and toss again.
- Add herbs, season with salt (if needed) and pepper and a drizzle of olive oil.
- Plate salmon with a mound of cucumber salad on top.