Thursday, July 11, 2013

Seared Salmon with Tzatziki Sauce

I almost never do this, but I bought some fish the other day.  Something that I've actually never done before is purchase and fry up some salmon.  It's just not something that I "do".  But I recently decided to change that.

See, I need to start eating healthier.  Though this is a constant wish of mine, I actually do need to do it for various reasons.  The biggest reason being that it's summertime and everyone (aka me) wants to be out of the kitchen and also eat lighter meals.  So there ya go.   But i confess that I also really wanted to make my own tzatziki sauce.  Is that so wrong?  Of course not.

Seared Salmon with Tzatziki Sauce
slightly adapted from An Edible Mosaic
makes 4 servings

Tzatziki Sauce:
  • 3/4 cup (175 g) Greek yogurt
  • 2 tablespoons lemon juice
  • 1/3 cucumber, peeled, seeded and finely diced
  • 1 clove garlic, crushed or grated
  • 2 teaspoon dill weed
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon ground black pepper
Seared Salmon:
  • olive oil
  • kosher salt
  • fresh black pepper
  • 4 (4-6 oz) salmon fillets

Make the tzatziki:

1) Stir together all ingredients and refrigerate until serving.*

Make the salmon:

2) Heat a large nonstick pan over medium-high heat.  Once hot, add enough oil to lightly coat the bottom.

3) Let the oil heat up for a few seconds.  In the meantime, season the salmon generously on both sides with salt and pepper.

4) Place the salmon into the hot skillet skin-side down and cover it (so the oil doesn’t splatter everywhere), leaving the lid ajar.  Cook 2 minutes on the first side.

5) Flip the salmon and cook 2 minutes more on the other side, making sure to partially cover the fish again.

6) Turn the heat off, fully cover the skillet, and let the salmon sit for 2 minutes so the steam can finish cooking it through. (It should be opaque and flake easily with a fork when it’s fully cooked.)

7) Serve the salmon with the tzatziki spooned on top.

* You can make the tzatziki a couple days ahead, but note that as the liquid seeps out of the cucumber, the sauce will become thinner. If you prefer a super thick consistency, omit the lemon juice and serve it right away after making so the cucumber doesn’t have time to release its water.

The salmon turned out perfectly.  It was crispy on the outside and soft and flaky on the inside.  The flavor paired perfectly with the cool, tart and crunchy tzatziki sauce.  Make sure you don't skimp on the salt and pepper when you make the salmon.  If you find you need more seasonings, just add it into the yogurt sauce and all will be well again.

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