Spiced Yogurt Soup with Marinated Salmon

Method

1. Prepare two flavored oils: In a small bowl, mix curry powder, chili, and a drizzle of olive oil for the curry oil. In another bowl, mix cinnamon, fennel seeds, marjoram, and a drizzle of olive oil for the cinnamon-fennel oil. Set aside.
2. Marinate the salmon: Cut the salmon into thin strips (like a tartare). Add lime zest, chopped lemon balm, black pepper, chili, a pinch of salt, and a drizzle of olive oil. Mix gently and refrigerate for a few minutes.
3. Make the yogurt soup: In a blender, combine yogurt, dried apricots, wild fennel, a splash of aromatized water, lime juice, salt, and a drizzle of olive oil. Blend until smooth. Set aside.
4. Prepare the sesame-onion topping: In a small pan, heat a drizzle of olive oil. Add sesame seeds and finely chopped onion with a pinch of salt. Cook until sesame is lightly toasted and onion softens. Add a splash of lime juice and grated ginger. Mix well.
5. Slice the cucumber into thin rounds using a mandoline or knife.
6. Assemble the dish: Spread the yogurt soup on a plate or shallow bowl. Place the marinated salmon on top. Spoon the sesame-onion mixture over the salmon. Drizzle both flavored oils in a decorative pattern. Garnish with cucumber slices and fresh herbs seperti maggiorana, melissa, or finocchietto.