Loch Duart Salmon with Cucumber & Preserved Lemon

INGREDIENTS:
● 1 side salmon (about 1.5kg), skin on, pin-boned
● Olive oil, for brushing
● Labne (about 1½ cups), nasturtium flowers, and lemon wedges, to serve

Cucumber & Preserved Lemon Salad:
● 4 baby Lebanese cucumbers, thinly sliced
● 2 Lebanese cucumbers, thinly sliced
● ½ fennel bulb, thinly sliced, fronds reserved
● 2 cups (loosely packed) mixed herbs such as dill, chervil, and chive batons
● 80g (¼ cup) roasted almonds, coarsely chopped
● The rind of ½ preserved lemon, finely chopped
● 2 tbsp extra-virgin olive oil
● 2 tsp honey
● Juice of 1 lemon
● Large pinch of sumac

METHOD:
1. Preheat oven to 130°C. Place salmon, skin-side down on an oven tray lined with baking paper, brush with oil, and season to taste. Roast until almost cooked through (20-25 minutes). Cover and set aside, or cool and refrigerate.

2. For the salad: combine mixed cucumbers, fennel, reserved fronds, herbs, and almonds in a large bowl. Whisk the remaining ingredients in a separate bowl to combine and season to taste.

3. Gently slide skin from salmon and discard (optional), then place on a platter. Top with spoonfuls of labne, then salad. Spoon over the dressing, scatter with flowers, and serve with lemon wedges.