SALMON AND CUCUMBERS WITH WHIPPED FETA DRESSING

A great springtime combination—warm salmon and cool, creamy cucumbers.  This might be your first supper on the screen porch—after a major pollen sweep, down our way.  A nice easy meal after an afternoon getting the flower bed ready for summer seed planting.  There’s very little prep here—a bit of slicing and a quick puree of the dressing. About 20 minutes start to finish—set out the plates and pour a nice white wine. 

• 2 lemons
• 1 English cucumber, sliced
• 3 oz feta cheese
• ¼ cup + Greek yogurt
• Chopped mint leaves, to taste
• Salt and pepper
• 4 Salmon fillets

Toss cucumbers with a little salt in a colander and let drain for a few minutes.  Combine yogurt, crumbled feta, grated zest of 1 lemon and 3 tblsp lemon juice. Process or use immersion blender until mixture is smooth.  Heat a little olive oil in a large skillet on medium. Remove ends and thickly slice remaining lemon—place in heated skillet. Season salmon with salt and pepper and cook 3-6 minutes per side—turning once—also turn lemon slices once.  Salmon should be golden brown and opaque when flaked with a fork.  Toss cucumbers with dressing, chopped mint leaves and ground pepper.  Plate each serving with salmon fillet, lemon slice and cucumber salad.

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