Slow Roasted Salmon with Brown Rice and Cucumber Yogurt

Preheat the oven to 375 degrees F.

Bring the chicken stock to a boil in a saucepan over medium-high heat. Add the brown rice, cover the pan and reduce the heat to a simmer. Let simmer for 25-30 minutes, or as directed on the package.

Remove any skin from the salmon fillets. Drizzle the olive oil in the bottom of a shallow baking dish. Season the salmon on all sides with salt and pepper. Place the salmon in the baking dish and put the dish in the oven. Bake at 375 degrees F for 10 minutes, then turn the fish over. Continue baking for another 10-15 minutes or until the fish flakes when tested with a fork.

Meanwhile, slice the cucumber paper-thin using a mandolin or knife. Combine the cucumber, yogurt, dill, garlic, vinegar, and sugar in a bowl and mix well. Season to taste with salt and pepper.

When the rice is cooked, fluff it gently with a fork. Place a serving of rice on each individual dinner plate. Top each serving of rice with a salmon fillet. Garnish the salmon with 1/4 cup of the cucumber yogurt sauce.

Serve immediately.