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Ingredients
  • 4 6-ounce pieces skinless salmon fillet
  • 1 tablespoon olive oil
  • ¼ teaspoon cayenne pepper
  • kosher salt and black pepper
  • 1 lemon, thinly sliced
  • ½ cup plain low-fat Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
  • ½ English cucumber, thinly sliced
  • rye bread, for serving
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