Salmon Salad

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  Salmon(680g)

  Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cumin, Ground(5g)
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  ¾ teaspoon kosher salt (divided)
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  ½ teaspoon ground black pepper
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  Oregano, Dried(3g)
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  Yellow Onion
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  Greek Yogurt (Nonfat)(80g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Zest of 2 mediums lemon (about 2 teaspoons)
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  Lemon Juice, Fresh(45g)
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  Garlic(60g)
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  Cucumber(360g)
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  Cheese, Feta, Crumbled(120g)
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  Almonds, Roasted, Salted(60g)
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  Raisins, Seedless(60g)
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  Dill, Fresh(60g)
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  Cilantro, Fresh(60g)

Instructions

1. 1Preheat the oven to 400° F. Line a baking dish large enough to hold the salmon with a sheet of parchment paper.
2. 2Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with ½ teaspoon cumin, ½ teaspoon salt, pepper, and ¼ teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
3. 3While the salmon roasts, place the red onion in a bowl and cover with cold water. Set aside to soak (this removes some of the onion’s harsh bite without losing its flavor).
4. 4Prepare the dressing: In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, garlic, and remaining ¼ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon oregano.
5. 5Flake the salmon in chunky pieces into a large serving bowl (discard the skin).
6. 6Add the cucumber, feta, currants, dill, and cilantro.
7. 7Drain the red onion, then add it to the bowl.
8. 8Pour the dressing over the top.
9. 9Gently stir to combine. Taste and season with additional salt and pepper as desired (I add an extra pinch of each). Serve chilled or at room temperature as a wrap (or lettuce wrap), sandwich, on toast, over greens, or mixed with couscous.