Baked salmon with cucumber salad

Ingredients:

Cucumber salad

• 1 seedless cucumber (about 450 g)
• 1 tbsp coarse salt
• 1 tbsp. low-fat yogurt
• 2 tsp coarsely chopped fresh dill (about 2 sprigs) + extra for serving
• A pinch of sugar
• 0.5 tsp finely grated orange zest
• A pinch of cayenne pepper

Fish

• 700 g skinless salmon fillet (center cut)
• 1/4 tsp ground turmeric

Preparation:

1. Salad:
   
   Quarter the cucumber lengthwise and remove the seeds. Do not peel. Thinly slice the cucumbers and combine them in a colander with salt. Place in the sink for about 1 hour to drain off excess water.
   
2. Meanwhile, place the yogurt in a sieve fitted with a coffee filter and set it over a bowl for about 1 hour to allow excess water to drain.
3. Rinse the cucumbers under cold running water. Press them to extract as much liquid as possible and pat dry. Mix the cucumbers with yogurt, dill, sugar, orange zest, cayenne pepper, and season to taste.
4. Preheat oven to 135°C.
5. Slice the salmon lengthwise and then crosswise to create 4 equal fillets. Sprinkle with a pinch of turmeric and rub to coat evenly. Season the fish with salt and pepper and place on a lightly greased nonstick baking sheet.
6. Bake the salmon, carefully turning the pieces with a spatula after about 10 minutes, until cooked through, about 20 minutes total. When baked in a moderate oven, the salmon will be bright orange and juicy in the center. To serve, divide the cucumber salad among 4 plates, top with the salmon, and sprinkle with dill.