Pat the salmon dry with a bit of kitchen towel and season well on both sides. Rub the skin side with a small splash of olive oil, then dust with cumin and paprika. Put to one side.
Mix the yoghurt with the garlic and add a small squeeze of lemon juice. Season well, then mix in 3 tbsp of olive oil and 1-2 tbsp water, so you have a loose, dolloping consistency. Tear half the mint leaves into the yoghurt and stir in.
Trim the cucumber and shave it lengthways into a bowl with a swivel peeler. Add the sliced radishes, sugar, vinegar and 1 tsp salt. Stir and leave to stand for 15 minutes.
Meanwhile, heat a frying pan and add a good splash of oil. Add the fish, skin down, and cook over a medium heat for 3-4 minutes until the skin is crisp and the fish is half cooked through. Turn skin side up and cook for another 2-3 minutes until there is just a thin line of pink left in the middle.
Drain the liquid from the cucumber salad, squeezing it lightly with your hands. Tear in most of the remaining mint and divide the mixture between a couple of plates. Put the fish on top, skin up, and top with a blob of yoghurt, a splash of olive oil and a few extra mint leaves. Add a whisper of cayenne on top of the yoghurt if you want.
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 164 (34%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 165.4mg||51 %|
|Sodium 218.9mg||8 %|
|Potassium 1306.7mg||34 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.4g|
|Protein 64.8g||93 %|
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Calories per serving: 477
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