This would make an excellent summer dish, the fish poached and served cold, but my friend and I made it hot and enjoyed the hot fish against the cold creamy sauce.
You could make this sauce -- which is essentially tzatziki -- with traditional dill but, since we had fennel fronds we used that instead. I would have grated the cucumber, but my friend's method is to use very thin slices of the whole cucumber, which added texture to the meal and was visually more impactful than my method would have been.
There were leftovers from the sauce, which I happily had for dinner one night over warm potatoes. It also makes a lovely dip with either veggies or crackers should you be feeling peckish mid-afternoon and come across it in your fridge.
This served two, rather than my usual one as I made it with a friend while she was staying.
2 skinless salmon fillets, portion size is up to you (I buy 5 oz portions)
1/2 cup finely chopped fennel fronds
1 cucumber
1 cup Greek yogurt
1 Tbsp Kosher sauce
1 clove of garlic, finely minced
1/2 tsp turmeric powder
Juice from 1 lemon
Salt to taste
A couple of hours before you are ready to eat, peel the cucumber and cut it into the thinnest slices you can manage. Line a colander with one layer of the sliced cucumber and sprinkle evenly with the Kosher salt. Set aside in the sink to drain.
When you are ready to eat, place each salmon fillet on a piece of parchment paper. Sprinkle lightly with salt and half each of the turmeric powder. Add a spritz of lemon to the surface of each fillet before wrapping the parchment paper up tightly into a package. Microwave for two minutes and thirty seconds.
While the salmon is cooking, rinse and drain your cucumber well. Add the slices to a bowl along with the yogurt, garlic, fennel fronds and juice from half the lemon. taste and add more lemon juice if needed.
We served this dinner with oven roasted fennel and steamed asparagus.
Under ten minutes to make (with two hours of hands-off time while the cucumber cures.)