Salmon with Courgette, Cucumber and Yoghurt

Here is the recipe for Salmon with Courgette, Cucumber and Yoghurt.

INGREDIENTS

• 270g salmon (2 fillets)


• 4 heaped tbsp salt


• 4 heaped tbsp caster sugar


• Lemon zest

For the cucumber and yoghurt salad

• 1 cucumber, cut into batons


• 1 courgette, cut into batons


• Pinch of salt and ground white pepper


• Splash of lemon juice


• 2 tbsp thick Greek yoghurt


• Pinch ground cumin

For the yoghurt sauce

• 4 tbsp single cream


• 2 tbsp thick Greek yoghurt


• Salt

To Garnish

• Extra virgin olive oil


• Toasted ground cumin

METHODS

• Combine the salad ingredients and let it marinate in a bowl for a couple of minutes. Mix together the salt and sugar and bury the salmon fillets in it, ensuring it’s covered on all sides. Mix the cream and yoghurt with a little salt for the sauce and set aside.


• Leave the salmon to cure at room temperature for 45 minutes then remove the fillets from the cure, rinse and pat dry. Cut off the skin and slice thinly.


• Serve with a little lemon zest on top, the salad and the yoghurt sauce on the side. Drizzle with a little olive oil and sprinkle some of the cumin on top.

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