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Food

Recipe Instructions:

INGREDIENTS
1 tbsp. olive oil
2 lemons
4 5 oz. skinless salmon fillets
Kosher salt and pepper
1 lb. seedless cucumbers, sliced on a bias
3 oz. feta cheese
1/4 c. plain Greek yogurt
1/4 c. small mint leaves, roughly chopped

DIRECTIONS
STEP 1
Heat oil in a large skillet on medium. Halve 1 lemon and place halves, cut sides down, in the skillet. Season salmon with ½ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 6 minutes per side. Transfer salmon fillets to plates. Transfer lemon halves to a cutting board and cut each in half.
STEP 2
Meanwhile, in a large bowl, toss cucumbers with 1/4 tsp salt. Finely grate zest of remaining lemon into a food processor and squeeze in 3 Tbsp juice. Add feta and yogurt and puree until smooth.
STEP 3
Toss with cucumbers to coat, then fold in mint and freshly cracked pepper. Serve with salmon and a charred lemon wedge for squeezing.