Salmon And Tzatziki Sandwich Food

PAN-FRIED SALMON WITH GREEN GODDESS TZATZIKI

Steps:

• 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.

POACHED SALMON WITH LEMON MINT TZATZIKI

Steps:

• Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
• Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
• Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
• To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
• Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
• Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.

GRILLED SALMON WITH TZATZIKI

Steps:

• Preheat heat grill to medium-high.
• Set the quinoa or rice to cook on the stove, according to directions. (Quinoa only takes roughly 20-30 minutes)
• Brush salmon with olive oil and season with salt and pepper. Set aside. Brush the eggplant or zucchini with olive oil and season with salt and pepper.
• Make the optional Tzatziki Sauce, or use store-bought.
• Place salmon on a well-greased grill, along with the lemon (open side down), the tomato (open side down) and the sliced eggplant. Grill salmon on both sides for 3-4 minutes, shorter or longer depending on the thickness of the cut. Grill the lemon and tomato until deep grill marks appear, and flip the eggplant, grilling till tender and translucent. (You will use the grilled lemon to squeeze over the salmon before serving.)
• When veggies and salmon are done, assemble the 2 bowls.
• Divide quinoa among two bowls. Top with a handful of greens. Add any fresh veggies you like and drizzle with a little olive oil, sprinkle with salt and pepper and a squeeze of the grilled lemon. Arrange the grilled vegetables and salmon over top. Squeeze more of the grilled lemon over the whole bowl. Spoon a few generous spoonfuls of tzatziki sauce over top of the salmon. Scatter with fresh dill or other herbs.
• Pour yourself a glass of white wine. Enjoy!

GREEK SALMON WITH TZATZIKI SAUCE

Steps:

• Salmon: Preheat oven to 450 degrees.
• Line a baking sheet with tinfoil and coat generously with cooking spray.
• Brush salmon fillets with olive oil and sprinkle with the Greek Seasoning. Place on baking sheet. Bake on the middle rack for 13-15 minutes or until the Salmon is no longer opaque and it flakes easily.
• Tzatziki: Combine all ingredients in a small bowl and whisk together. Store in fridge until ready to use. (flavor becomes better when it's stored in the fridge.).