Pan-Grilled Salmon with Tzatziki

Adapted via The Joy of Cooking (for Tzatziki)
Serves: 4

For Salmon:
♦ 4 skin-on salmon fillets (at least 6 ounces each)
♦ olive oil
♦ salt and pepper

For Tzatziki:
♦ 1 1/2 cups Greek yogurt
♦ 1 large cucumber, seeds removed
♦ 2 to 3 cloves of garlic
♦ 1 to 2 tbsp dill (plus more for garnish)
♦ 1 tbsp lemon juice (more if needed)
♦ salt and pepper, to taste

For making Tzatziki: Place yogurt in a bowl and set aside. Combine cucumber, garlic and dill in a food processor or blender – pulse until combined and finely chopped. Strain contents in a coffee filter and squeeze gently to release excess water. Stir cucumber-dill mixture into yogurt, adding lemon juice, salt and pepper. Refrigerate until ready to use (can be made one day ahead – store in refrigerator).

For grilling salmon: season fillets with salt and pepper, and drizzle lightly with olive oil – spray grill pan with nonstick cooking spray, and heat over medium heat. Add fillets, skin-side up, and cook without moving for about 2 minutes. Flip salmon over, and cook for an additional 5 minutes (for thicker fillets, you can place the fish in the broiler for this step. Unless your grill pan is oven-safe, transfer them to a baking sheet before doing so). Skins can be removed, if desired. Top fillets with Tzatziki and garnish with dill; serve immediately.

Read more about this appetizer and my musical pairing by clicking HERE.

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