Traditional Welsh Seared Salmon with Cucumber Sauce

Season salmon fillets and sear in a hot pan, skin-side down, until crisp. Turn and cook for another 2 minutes.

For the sauce, grate cucumber and squeeze out excess moisture. Mix with Greek yogurt, chopped fresh dill, and lemon juice.

Season the yogurt sauce with salt and white pepper.

Serve the warm crispy salmon with the cool cucumber sauce and steamed greens.

A showcase for the famous salmon of the River Towy.