Cold Slow-Roasted Salmon With Cucumber-Cumin Raita
We like a sammie as much as the next girl, but this recipe requires so little effort and gives so much in return. Deseran puts the fish in at a low temperature and takes it out while it's still super moist. And, voilá, you have yourself a decadent main course. Treat your guests while the fishing is good, as “local, wild salmon is more available this year than it has been in ages," says Deseran.

Ingredients:
1 filleted side of salmon, skin on, 2 to 3 pounds and about 1 ½ inches thick in the center, bones removed
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 teaspoons cumin seeds
2 English cucumbers, peeled and diced
1 teaspoon kosher salt
2 cups plain whole milk yogurt
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped garlic
Sprinkle of cayenne pepper

Preheat oven to 275°. Rub both sides of salmon with olive oil. Place salmon skin-side down in a roasting pan. Generously sprinkle salt and pepper over the flesh side. Roast uncovered 25 to 35 minutes. The salmon will look undercooked on top, but if it flakes when gently pulled apart with a fork, it’s done. Remove and serve at room temperature.

To make the raita: Place the cumin seeds in a large dry skillet over medium heat. Stir for 2 minutes until fragrant. Remove to a plate and cool. Place in a spice grinder or clean coffee grinder and grind well.

In a medium bowl, combine cucumbers and salt; mix well and let sit for 15 to 30 minutes, then drain any accumulated liquid. Add the ground cumin seeds, yogurt, lemon juice, and garlic, and mix to combine. Sprinkle with cayenne. Let sit for 10 minutes. Chill until ready to serve. Serves 4 to 6.

Recipe and photo courtesy of Picnics: Delicious Recipes for Outdoor Entertaining