Seared Salmon with Tzatziki Sauce

• 3/4 cups Greek Yogurt
• 2 Tablespoons Lemon Juice
• 13 whole English Cucumber (or 1 Persian Cucumber), Diced
• 1 clove Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane
• 2 Tablespoons Minced Fresh Dill
• 1/2 teaspoons Dried Crushed Mint
• 1/4 teaspoons Coarse Salt
• 18 teaspoons Black Pepper
• 4 whole (4-6 Oz. Size) Salmon Fillets
• Olive Oil
• Salt And Black Pepper

1. 1.
2. For the tzatziki, stir together all ingredients in a bowl and refrigerate until serving.
3. 2.
4. For the salmon, heat a large nonstick skillet over medium-high heat.
5. Once hot, add enough oil into the skillet to lightly coat the bottom.
6. 3.
7. Let the oil heat up for a few seconds.
8. Meanwhile, season the salmon on both sides with salt and pepper.
9. 4.
10. Place the salmon into the hot skillet and cover the skillet (so the oil doesnt splatter everywhere), leaving the lid ajar.
11. Cook 2 minutes on the first side, then flip the salmon and cook 2 minutes more.
12. 5.
13. Turn the heat off, fully cover the skillet, and let the salmon sit for 2 minutes so the steam can finish cooking it through.
14. (It should be opaque and flake easily with a fork when its fully cooked.)
15. 6.
16. Serve the salmon with the tzatziki spooned on top.
17. Making the tzatziki sauce ahead: You can make the tzatziki a couple days ahead, but note that as the liquid seeps out of the cucumber, the sauce will become thinner.
18. If you prefer a super thick consistency, omit the lemon juice and serve it right away after making so the cucumber doesnt have time to release its water.

greek yogurt, lemon juice, cucumber, clove garlic, fresh dill, mint, salt, black pepper, salmon, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/seared-salmon-with-tzatziki-sauce/ (may not work)