2mini cucumbersor 1/2 English cucumber, cut into 1/2-inch dice (about 1 1/2 cups)
1/4cuptoasted sliced almonds
1/4cupcurrentsraisins, or golden raisins
1/4cupchopped fresh dill
1/4cupchopped fresh cilantro
Preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon with a sheet of parchment paper.
Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon salt, pepper, and 1/4 teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
While the salmon roasts, place the red onion in a bowl and cover with cold water. Set aside to soak (this removes some of the onion’s harsh bite without losing its flavor).
Prepare the dressing: In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, and remaining 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon oregano.
Flake the salmon in chunky pieces into a large serving bowl (discard the skin).
Add the cucumber, feta, currants, dill, and cilantro.
Drain the red onion, then add it to the bowl.
Pour the dressing over the top.
Gently stir to combine. Taste and season with additional salt and pepper as desired (I add an extra pinch of each). Serve chilled or at room temperature as a wrap (or lettuce wrap), sandwich, on toast, over greens, or mixed with couscous.
TO STORE: Refrigerate salad in an airtight storage container. Three days is how long salmon salad will last in the fridge.