Time: 40 minuti
Difficulty: Facile

Features:
There are several varieties of salmon, among the most common are the Atlantic salmon, native to Europe with considerable dimensions; the Royal Salmon present in the Pacific Ocean with a stocky shape and weight that can exceed 60 kg; the Silver Salmon, spread in the North Pacific Ocean is a species that is consumed in abundance in our diet; the Red Salmon, which slightly exceeds half a meter and is also native to the Pacific Ocean; and, finally, the Pink Salmon, the smallest salmonid in the Pacific Ocean that does not exceed 7 kg.
From a nutritional point of view, its pink and delicious meat is rich in vitamins, Omega 3 fatty acids and selenium. The properties of salmon are numerous and make it a valuable ally for the health of the immune system and the well-being of the heart.
Historical notes: The ancient Romans called him "Psalm Salar" - from the verb to go up - because of his attitude to go up the waterways, fighting against the opposite force of the current.
Notes: on the market there are several types of salmon: fresh, frozen or smoked. The first two do not undergo any type of treatment other than the cold treatment provided for by law, while the process of smoking salmon implies that its meat is first salted and then smoked.

Ingredients for 4 people:
400 g fresh salmon in slices
100 g seeds of sesame
For the sauce:
2cucumbers
500 g greek yogurt
4 cloves of garlic
4 tablespoons of olive oil
Salt q.b.

Procedure:
Peel the cucumbers and grate them by dropping them on a cloth or on paper towels. Dab and squeeze the pulp, so that it loses as much vegetation water as possible.
Place in a bowl the Greek yogurt and the squeezed cucumber pulp, mix to mix the ingredients.  Crush the cloves of garlic with the appropriate tool, making them fall directly into the bowl.
Perfect the sauce with the extra virgin olive oil and salt, mix until the cream is fluid and homogenous.
Store in the fridge until used.
Remove the skin and bones from the salmon, and cut into cubes, pass them in the sesame seeds arranged in a dish, pressing lightly so that they adhere well and cover the entire surface of the fish. Skewer the salmon cubes in long 25 cm skewer sticks and place them in a baking sheet lined with baking paper.
Cook in a hot oven at 200 ºC for about 5 minutes.
Finally, distribute the sauce in individual dishes, lay 2 skewers of salmon with sesame and serve.