Salmon & Cucumber Salad

Flaked salmon with crisp cucumber, fresh dill, and a creamy yogurt dressing — a cool, refreshing spring salad that makes a beautiful light lunch.

Instructions

1. Cook the salmon: Season and cook in an oiled pan over medium-high heat for 4–5 minutes per side. Allow to cool completely, then flake into large chunks, removing the skin and any bones.
2. Prep the cucumber: Halve lengthways, scoop out the seeds with a teaspoon, and slice into half-moons. Toss with a pinch of salt and leave in a colander for 10 minutes to draw out excess moisture. Pat dry.
3. Make the dressing: Combine the Greek yogurt with plenty of chopped fresh dill, a squeeze of lemon juice, a small minced garlic clove (optional), salt, and white pepper.
4. Assemble: Gently fold the salmon and cucumber into the dressing.
5. Chill for 10 minutes before serving. Garnish with extra dill and a crack of black pepper.