Cold Slow-Roasted Salmon with Cucumber-Cumin Raita Recipe
From:
karen palmer
198 days 10 hours 34 minutes ago
The perfect main course for a picnic lunch, ladies luncheon, or light summer dinner, this recipe hails from the inspirational
Picnics cookbook (Chronicle Books, 2004) by Sara Deseran.
1 filleted side of salmon, skin on, 2 to 3 pounds, pinbones removed
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper to taste
Raita
2 teaspoons cumin seeds
2 English cucmbers, peeled and diced
1 teaspoon kosher salt
2 cups plain whole milk yogurt
1 tablespoons freshly squeezed lemon juice
2 teaspoons finely chopped garlic
Sprinkle cayenne pepper
Preheat the over to 275 degrees. Rub both sides of the salmon with the olive oil. Place the salmon skin-side down in a roasting pan. Generously sprinkle salt and pepper over the flesh side. Roast uncovered 25 to 35 minutes. The salmon will look undercooked on the top, but if it flakes when gently pulled apart with a fork, it’s done. Remove and serve chilled.
To make the raita: Place the cumin seeds in a large dry skillet over medium heat. Stir for 2 minutes until fragrant. Remove to a plate and cool. Place in a spice grinder (or clean coffee grinder) and grind well. In a medium bowl, combine the cucumbers and the salt. Mix well and let sit for 15 to 30 minutes, then drain. Add the ground cumin seeds, yogurt, lemon juice and garlic and mix to combine. Sprinkle the top with the cayenne. Let sit for 10 minutes. Chill until ready to serve.
