Slow Roasted Salmon And Cucumber Yogurt - wild salmon

Method

• Remove the salmon from the refrigerator 30 minutes before cooking, to bring it to room temperature.
• Turn the oven to 250 and place a shallow pan of water on the bottom rack.
• Finely grate the zest of the lemon until you have 1 teaspoon. Combine the lemon zest, shallots, chervil, dill, and parsley in a small bowl, and stir in 2 tablespoons of olive oil.
• Place the salmon, skin side down, on a baking sheet, and season with 2 teaspoons kosher salt and some freshly ground pepper.
• Smear about a third of the herb mixture on the fish, and turn it over. Slather the skin side of the fish with the remaining herb mixture, and season with the fleur de sel and a little more black pepper.
• Place the salmon on a wire rack set on a baking sheet, or in a roasting pan. Bake the salmon about 25 minutes, until medium-rare to medium. The center will be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn't separate into flakes, it's not ready yet.
• While your salmon is in the oven, make the cucumber yogurt.
• Cucumber Yogurt
• 3/4 cup Greek yogurt (full or low fat)
• 2 small Persian cucumbers, peeled and finely chopped
• 1 small clove of garlic, finely chopped
• 2 tsp. lemon juice
• Zest of half a lemon
• 1/8 tsp. Cayenne pepper
• Salt and pepper to taste
• Combine all ingredients together. Season to taste with salt and pepper.
• When ready to serve, pull apart chunks of salmon and top with a dollop of the cucumber yogurt.