Time: 30 minutes
Yield: 4 servings
A great salad should be refreshing, and few things are as refreshing as a dip into seafood sensations! Salmon Salad is the best of the salad and fresh fish worlds, mixing in fatty, flaky, and sunset pink salmon for a touch of savory and sweet flavors. The salad itself is garden fresh and crunchy, with juicy cucumbers, tangy but not harsh red onions, crispy toasted almonds, and creamy feta cheese. It brings the flavor, the fragrance, and the fun! Salmon Salad is so filling and so satisfying you may want to just make it the main course.
Preheat the oven to 400 degrees F.
Line a baking dish large enough to hold the salmon filet with a sheet of parchment paper.
Place the salmon in the prepared pan, patting it dry with paper towels.
Drizzle the olive oil over the salmon.
Sprinkle the salmon with 1/2 teaspoon cumin, 1/2 teaspoon salt, the black pepper, and 1/4 teaspoon oregano, rubbing the spices evenly into the salmon to coat.
Bake the salmon until it reaches 145 degrees F internally, it flakes easily with a fork, and it no longer looks raw in the center, about 14-18 minutes.
Let the salmon cool to room temperature.
While the salmon is roasting, place the red onion in a bowl.
Cover the red onion with cold water and set it aside to soak. This removes some of the onions' harshness without compromising the flavor.
In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, garlic, the remaining cumin, the remaining salt, and the remaining oregano.
Discard the salmon skin.
Flake the salmon into chunky pieces in a large serving bowl.
In the same serving bowl, add the cucumber, feta, almonds, currants, dill, and cilantro.
Drain the red onion and add it to the bowl.
Pour the dressing over the top of the salad.
Gently stir to combine.
Taste for seasoning and serve chilled.