Salmon Cucumber Salad with Radishes and Yogurt Dressing

Ingredients

• 1/2 pound filet of sustainably-raised Atlantic salmon, skin on
• Salt and freshly-ground pepper
• 4 tablespoons extra virgin olive oil
• 1 bunch pristine radishes (french breakfast are lovely but just regular red radishes are fine)
• 2 to 3 small Persian cucumbers
• 1 bunch mint
• 1 bunch dill
• 5 sprigs flat leaf parsley
• 6 basil leaves
• 1 1/2 cups snap peas, freshly blanched
• 1 clove garlic
• 1 1/2 tablespoons red wine vinegar
• 2/3 cup thick Greek yogurt or labne
• 1/4 teaspoon dried mint

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