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