Pan-Fried Salmon with Green Goddess 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)
- 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
- 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.
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)