Pan-Fried Salmon & Green Goddess Tzatziki
By GratefulSea
This is a diabetic-friendly and easy recipe, from the Food Network.
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
Details
Servings 4
Preparation time 75mins
Cooking time 100mins
Adapted from foodnetwork.com
Preparation
Step 1
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
You'll also love
- Sweet and Spicy Chile Pepper Jelly 4.5/5 (11 Votes)
- Shrimp and Herb Risotto 4.5/5 (18 Votes)
- Sea Scallops Alla Caprese 4.7/5 (13 Votes)
- Tuna Spinach Salad with... 4.7/5 (9 Votes)
- Crawfish Etouffee 4.6/5 (11 Votes)
- DARK, BALSAMIC, SOY AND HONEY... 4.6/5 (10 Votes)
Review this recipe