Slow-Roasted Salmon with Cucumber Dill Salad

Name: Slow-Roasted Salmon with Cucumber Dill Salad
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 pinch Pinch cayenne pepper; 454 grams English (seedless) cucumber (about; 2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish; 0 teaspoons ground turmeric; 1 Tbsp kosher salt; 4 servings Kosher salt; 237 milliliters low-fat plain yogurt; 1 teaspoons finely grated orange zest; 680 grams center cut salmon, skinned; 1 pinch Pinch sugar

Slow-Roasted Salmon with Cucumber Dill Salad might be just the main course you are searching for. One portion of this dish contains about 38g of protein, 12g of fat, and a total of 299 calories. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have yogurt, dill, ground turmeric, and a few other ingredients on hand, you can make it. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

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.

Ingredients you will need

Cucumber

Coffee

Yogurt

Seeds

Salt

Equipment you will use

Colander

Sieve

Bowl

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.

Ingredients you will need

Orange Zest

Cucumber

Ground Cayenne Pepper

Extract

Pepper

Yogurt

Sugar

Water

Dill

Preheat the oven to 275 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Cucumber

Turmeric

Orange

Salmon

Dill

Fish

Dry Seasoning Rub

Equipment you will use

Spatula

Oven

Frying Pan

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 1pinch

Pinch cayenne pepper 454grams

English (seedless) cucumber (about 2teaspoons

roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish 0teaspoons

ground turmeric 1Tbsp

kosher salt 4servings

Kosher salt 237milliliters

low-fat plain yogurt 1teaspoons

finely grated orange zest 680grams

center cut salmon, skinned 1pinch

Pinch sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.