Pan-Fried Salmon with Green Goddess Tzatziki
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 472 calorie
- Total Fat
- 28 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 121 milligrams
- Sodium
- 540 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 51 grams
- Sugar
- 4 grams
- Total: 1 hr 40 min
- Active: 1 hr 15 min
Ingredients
Tzatziki:
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.