- 2 lemons
- Fresh dill
- 1 red onion
- 1 cucumber
- ¼ cup Primal Kitchen paleo mayonnaise
- ½ teaspoon Aleppo chile flakes (optional)
- Two 6-ounce wild Yukon River salmon fillets
- 1 head baby iceberg lettuce
- ¼ pound Roma tomatoes
- Prep the lemon-dill mayo and cucumbers
- Zest 1 lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish. Juice the remaining lemon. (The juice will be divided between the lemon-dill mayo and the cucumber.)
- Coarsely chop the dill. Divide into two equal portions, one for the lemon-dill mayo and one for the cucumbers.
- Peel and thinly slice the red onion.
- Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into quarters, then crosswise into 2-inch pieces.
In a small bowl, stir together the mayonnaise, lemon zest, 1 tablespoon lemon juice, and half the dill; season to taste with salt and pepper.
In a medium bowl, stir together the onion, cucumber, remaining lemon juice and dill, and as much Aleppo chile as you like. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.
2. Cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. Transfer to a plate.
While the salmon cooks, prepare the lettuce and tomatoes.
3. Prep the lettuce and tomatoes
- Trim the root end from the iceberg lettuce; separate the leaves.
- Cut away the core from each tomato; cut the tomatoes into ¼-inch-thick slices.