· ½ Cucumber · 1 pinch Salt · 1 pinch Black Pepper, freshly ground · 8 ¾ oz. Plain Yogurt “TYRAS” · 2 tsp Dijon Mustard “KOSHER” · 1 Spring Onion, finely chopped · 1 Tbs. Dill, chopped (check for infestation) · 4 Salmon Steaks, skinned · 2 tsp Olive Oil “TERRA AEOLICA” · ½ Lemon, juice
1. Finely dice the cucumber and place in a sieve over a bowl. 2. Sprinkle with salt and leave to drain for 1 hour. 3. Rinse with cold water and pat dry with kitchen paper. 4. Stir the drained cucumber into the yogurt and add the mustard, spring onion, and dill. 5. Season to taste with salt and pepper. 6. Set aside. 7. Preheat the oven to 400°F. 8. Arrange the salmon fillets in a shallow baking dish, brush with oil, and season to taste with salt and pepper. 9. Sprinkle the salmon with lemon juice and roast for 8–10 minutes. 10. Depending on the thickness, until just cooked through but still moist inside. 11. Remove from the oven and stir the juices from the dish into the cucumber sauce. 12. Serve the salmon hot or cold, with the sauce spooned over it.
CHEF NOTE’S: The sauce can be prepared up to 2 days in advance, covered, and chilled. The salmon can be cooked up to 24 hours in advance if served cold. Chill until required.