Spicy Slow-Roasted Salmon With Cucumbers and Feta Recipe
"Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook — and that it'll soak up whatever other flavors are swimming in the oil Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness..."
INGREDIENTS
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3/4 cup extra-virgin olive oil
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2 1/2 teaspoons red-pepper flakes
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1/2 teaspoon smoked paprika
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1 tablespoon fennel seeds, crushed
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1 tablespoon coriander seeds, crushed
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Kosher salt and black pepper
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1 (2-pound) skinless salmon fillet
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1 large English cucumber or 3 Persian cucumbers
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4 ounces feta, crumbled (about 1 cup)
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1/4 cup parsley leaves
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