Have dinner on the table in no time, in just about 30 minutes. We’re slow-roasting our salmon with crushed Calabrian Chile, and finishing with a chunky-esque yogurt/Tzatziki like sauce.
Salmon, shallots, crushed calabrian chille peppers, persian cucumbers, radish, greek yogurt, lemon juice, fresh dill, black pepper, salt
Prep your fish. Preheat your oven to 325 degrees F. Pat salmon dry. In a baking dish or ovenproof skillet, place salmon down, skin side down, with the flesh being visible.
Gently toss over and sprinkle your sliced shallots. Season with salt, pepper, crushed Calabrian Chile pepper. Mix well with a spoon or your fingers to get everything incorporated.
Place in the oven for 20-25 minutes, or until fully cooked throughout.
In a medium sized bowl, add in your yogurt, radish, cucumber with the juice of 1/2 a lemon, a few sprigs of dill, a drizzle of olive oil and salt and pepper.
When your fish and sauce are done, remove from the oven and either flake apart with a fork for serving on a serving platter. Finish with your yogurt.
Can be served with any grain as well like couscous, rice or even quinoa and farro. Another option is to dip bread in here as well.