Pan-Fried Salmon with Green Goddess Tzatziki

  1. For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor.
  2. Blend until the herbs are finely chopped and the sauce is pale green.
  3. Scrape the sauce into a bowl.
  4. Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry.
  5. Mix the cucumber into the tzatziki.
  6. Add salt and pepper to taste.
  7. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
  8. For the salmon: Sprinkle the salmon with salt and pepper.
  9. Heat the oil over medium-high heat in a large skillet.
  10. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes.
  11. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
  12. Serve warm, at room temperature or chilled with the tzatziki.
  13. To serve chilled, cool, cover, and chill up to 1 day.

yogurt, mayonnaise, fresh basil, fresh chives, tarragon, white wine vinegar, kosher salt, freshly ground black pepper, hothouse cucumber, salmon, kosher salt, freshly ground black pepper, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/pan-fried-salmon-with-green-goddess-tzatziki-recipe.html (may not work)

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