Slow Roasted Salmon with Cucumber-Yoghurt Sauce
Slow roasting is a fool-proof way to cook salmon, with little risk of drying it out. The herby sauce is lovely served with the warm fish or later, served cool, as lunch or brunch.
Tasting Notes:
Salmon is full of healthy fats. All that richness calls for a white wine that has acidity and a bit of body, a wine to get the mouth-watering. This Mediterranean style-dish has us in the mood to drink a wine from the islands- perhaps a nice Vermentino, the national grape of Sardinia? The Meri Vermentino from Argiolas is a terrific introduction to this varietal. Medium bodied with salinity, lemon, and long finish that will take your taste buds, and mind, straight to the sea.
Time: 30 minutes
Yield: 4 servings
500 g. thick salmon fillet, divided in four even portions
2 T. olive oil
Salt and pepper
245 g. Greek style yoghurt
½ English cucumber (150 grams)
2 T. minced dill
1 garlic clove, finely chopped
1 T. rice wine vinegar
1 tsp. sugar
Preheat oven to 130° C. Using a sharp knife, remove skin from salmon (or have the market do it for you when you purchase the fillets.) Drizzle olive oil evenly on the bottom of a non- stick baking sheet or casserole. Season fish on both sides with salt and pepper. Place fish in pan and into the oven. Cook for about 20 minutes depending on the thickness of the fillet. Note: slow cooking salmon this way keeps the flesh pinker, almost raw looking, even though it is cooked through. if you are unsure, test for doneness with a fork to see if the fish flakes easily.
Using a mandolin or very sharp knife, slice cucumber paper thin. Add cucumber to yoghurt in a small bowl along with dill, garlic, vinegar, and sugar. Stir all together and season to taste with salt and pepper.
To serve, plate salmon with yoghurt sauce, garnish with additional chopped dill if desired.