Pan-Fried Salmon with Green Goddess Tzatziki
- prep time85 min
- total time 110 min
- serves 4
This easy recipe is a healthy and desirable main for your dinner table.
1 cup plain 2% fat Greek yogurt
2 Tbsp mayonnaise
⅓ cup chopped fresh basil
¼ cup chopped fresh chives
2 Tbsp chopped fresh tarragon
1 Tbsp white wine vinegar
¼ tsp kosher salt, plus extra for seasoning
¼ tsp freshly ground black pepper, plus extra for seasoning
½ English hothouse cucumber, seeded (1 lb)Salmon
4 (7-oz) salmon fillets, each about 1-inch thick, skinned
½ tsp kosher salt
¼ tsp freshly ground black pepper
3 Tbsp extra-virgin olive oil
1. 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.
2. 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.Salmon
1. 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.
2. Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.