YIELD: 4 servings
1 cup plain Greek yogurt
3 Tbsps. fresh dill, chopped
3 Tbsps. wildflower honey
2 tsps. lemon juice, fresh squeezed
1 tsp. kosher salt
1 tsp. lemon zest
½ tsp. Dijon mustard
4 (6-oz.) salmon filets with skin
4 cups olive oil
1 shallot, thinly sliced
1 lemon, thinly sliced
6 cups arugula or baby mixed greens
kosher salt, to taste
1. For dressing: In medium bowl combine all dressing ingredients and whisk together. Cover and refrigerate if not using right away. Can be prepared a few days in advance and stored in airtight container.
2. For fish: Preheat oven to 200°F degrees. Place salmon filets skin side down in 13x9” baking pan. Pour enough olive oil into pan to completely cover salmon. Sprinkle with sliced shallots and lemons, pressing them down to submerge them in oil. Cover pan tightly with aluminum foil; bake until firm to the touch, 30 to 35 minutes.
3. Allow fish to cool in oil. Using metal spatula, remove from oil (reserving 2 Tbsp.), cover and chill in refrigerator for at least 30 to 45 minutes. In medium bowl, toss arugula, salt and reserved olive oil.
4. To serve, divide greens between four plates. Top with chilled salmon and coat with ¼ cup of dressing. Serve immediately.