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. 1Pat the salmon dry with paper towels. Drizzle with olive oil and sprinkle evenly with ground cumin, oregano, salt, and pepper, rubbing to coat all sides. Heat a large skillet over medium-high heat and place the salmon skin-side up in the dry pan, cooking 6–8 minutes until the flesh is opaque and flakes easily with a fork, reaching an internal temperature of 145°F. Transfer to a plate and cool to room temperature.
2. 2While the salmon cooks, place the diced onion in a bowl, cover with cold water, and soak for 5 minutes to mellow its bite; drain well.
3. 3In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, minced garlic, remaining ground cumin, oregano, salt, and pepper until smooth; set the dressing aside.
4. 4Once cooled, flake the salmon into chunky pieces, discarding any skin, and transfer to a large mixing bowl.
5. 5Add the diced cucumber, crumbled feta cheese, roasted almonds, seedless raisins, fresh dill, fresh cilantro, and drained onion to the salmon.
6. 6Pour the dressing over the mixture and gently stir until combined; taste and adjust seasoning with salt and pepper as needed.
7. 7Divide evenly into 4 airtight containers while at room temperature, seal, and refrigerate until ready to serve (up to 4 days). Serve chilled or at room temperature as a wrap, sandwich, over greens, or with grain of choice.