Seared Salmon with Fresh Greek Yoghurt Salad

March 2, 2016

This Fresh Greek Yoghurt Salad can be enjoyed on it's own, but it also lends itself as a great accompaniment for salmon.  You can top the salmon with it, served it as a bed for it or even served them together in a bun and enjoyed as a sandwich or a burger.  Let me know what you think and how you used it!

 

 Yield: 4 servings

 

Ingredients:

 

4 portions               Salmon, skinless, boneless (fillets)

1-2 Tbsp                  Grape seed or canola oil, for searing salmon

To Taste                   Kosher salt

To Taste                   Fresh ground black pepper

 

For Salad:

 

1 each                     Cucumber, large and grated

1 Tbsp                     Garlic, minced

1 each                     Lemon, zest and juice

1/4 each                 Red onion, diced very small

1/4 cup                   Olive oil

1 Tbsp                     Fresh dill, chopped (can be substituted by dry dill, but flavour is milder)

3/4 cup                    Feta cheese, grated

2 tsp                        Paprika

To Taste                   Kosher salt

To Taste                   Fresh ground black pepper

 

Method:

 

  1. After grating the cucumber, make sure to squeeze most of the liquid out.  Then mix in a bowl together with the rest of the ingredients. 

  2. In a pan, heat up the grape seed or canola oil to medium/medium-high depending on your stove.  Don't place the fish until the pan sizzles.  Season both sides of the fish with salt and pepper.  Place the salmon presentation side down - this means the cleaner side which should be presented side up.  Cook for 4-5 minutes on one side without moving, after that time flip using tongs or a spatula.

  3. Cook on the second side for 3 minutes, remove the pan from the heat and let stand for a couple of minutes in the hot pan - times may vary depending on thickness of the salmon.

  4. To serve, place a good amount of the salad, place salmon on top and garnish, if desired, with some cherry tomatoes cut in half. 

Notes:

 

  • This recipe also makes for great sandwiches or burgers - see image on the right.  Just place the salmon in a bun and top it with the salad.  You may add extra toppings like sliced tomatoes, lettuce leaves, roasted peppers, etc.

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#1 

Prep, cut and measure ingredients before you start cooking to ease the process.  Organization is key and lists are your friends.

 

#2

Put a dish towel or a damp paper towel under your cutting board to keep it from slipping and moving around.

 

#3

Grate garlic and ginger with a microplane instead of mincing them with a knife.

 

#4

"Clean as you go" so you are not overwhelmed when you are done.  Find those down moments to wash utensils, pots & pans, and wipe counters, so you can enjoy your food and not have to clean all at the end.

 

#5

Use fresh herbs at the end of the cooking process to add freshness and flavour to the dish, but add dry herbs at the beginning to extract the most flavour possible.

 

#6

Season in layers...  this means to add a little salt and pepper every time you add a new ingredient to the pot/pan.  This will ensure all your ingredients are well seasoned and you will just have to adjust seasoning at the end.

 

#7

Recipes are just guidelines.  Feel free replacing ingredients with similar ones you like.  And remember, time and temperatures may vary according to sizes of the food and your appliances.

 

ABE'S COOKING TIPS & POINTERS

© 2016 by Abraham Wornovitzky for On My Table Today