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–+ servings

Salmon with Cucumber–Yogurt Sauce and Carrot Salad

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4 servings

Ingredients
  

Turmeric Carrot Salad

  • 1/2 teaspoon cumin seeds
  • 3/4 teaspoon ground turmeric (note: adjusted recipe to add more)
  • 1 large carrot, shredded
  • 1 1/2 tabblespoons chopped cilantro,
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice plus more
  • Fine sea salt
  • Freshly ground black pepper

Cucumber-Yogurt Sauce (optional; can include for more taste or exclude for simplicity)

  • 1/2 cup plain greek yogurt
  • 1 small gralic clove, grated
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cucumber, peeled, thinly sliced
  • Fine sea salt
  • Freshly ground pepper

Salmon

  • 1 1/2 pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets
  • Fine sea salt
  • Freshly ground pepper
  • Cooking spray, or 1 tablespoon neutral oil, such as grapeseed, plus more for drizzling
  • Flaky sea salt

Instructions
 

For the turmeric carrot salad

  • Toast cumin seeds in a small dry skillet over medium heat, about 1 minute.
  • Add turmeric for the last 15–20 seconds and toast until fragrant.
  • Combine toasted spices, carrot, cilantro, oil, and 1 Tablespoon of lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice.
  • Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.

For the cucumber-yogurt sauce (optional)

  • Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl.
  • Fold in cucumber and season with fine sea salt and pepper.
  • Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.

For the salmon and assembly

  • Season salmon with fine sea salt and pepper.
  • Heat cooking spray or 1 tablespoon of neutral oil in a large ovenproof skillet over medium-high.
  • Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.
  • Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt.
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