Seared Salmon with Fresh Greek Yoghurt Salad
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:
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.
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.
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.
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.