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