Pan-Fried Salmon & Green Goddess Tzatziki

This is a diabetic-friendly and easy recipe, from the Food Network.

Adapted from foodnetwork.com

PREP TIME

75

minutes

TOTAL TIME

100

minutes

SERVINGS

4

servings

PREP TIME

75

minutes

TOTAL TIME

100

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • TZATZIKI SAUCE

  • 1

    cup plain 2-percent fat Greek yogurt

  • 2

    Tablespoons mayonnaise

  • 1/3

    cup chopped fresh basil

  • 1/4

    cup chopped fresh chives

  • 2

    Tablespoons chopped fresh tarragon

  • 1

    Tablespoon white wine vinegar

  • 1/4

    teaspoon kosher salt, plus extra for seasoning

  • 1/4

    teaspoon freshly ground black pepper, plus extra for seasoning

  • 1/2

    an English hothouse cucumber, seeded (1 pound)

  • SALMON

  • Four

    7-ounce salmon fillets, each about 1-inch thick,skinned

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 3

    Tablespoons extra-virgin olive oil

Directions

For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl. Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving. For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness. Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day. Recipe courtesy Giada De Laurentiis

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