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Ingredients

• Yogurt sauce:
• 1/2 cup grated seeded peeled cucumber
• 3/4 cup plain low-fat yogurt
• 1 tablespoon chopped fresh dill
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon minced garlic
• 1/4 teaspoon pepper
• 1/8 teaspoon kosher salt
• 
  Remaining ingredients:
• 2 cups thinly sliced fennel bulb (about 1 medium)
• 1/2 cup thinly sliced leek (about 1 small)
• 2 teaspoons extravirgin olive oil
• 4 (6-ounce) salmon fillets, skinned
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup dry vermouth
• Chopped fresh dill (optional)

Description

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