Tuesday, March 24, 2015
While it's only spring, we're already starting to see talk of Alaskan wild salmon. (Which is the only kind you should eat, by the way. It's the most sustainable of all.) And even if you're not seeing the fresh stuff yet, "previously frozen" is perfectly fine.
I found some beautiful fish on big-time sale at our local supermarket and couldn't resist. We've been into Greek flavors lately. (Even found our favorite gyros place that delivers!) So I took some of those ubiquitous ingredients and created this cool (literally and figuratively) sauce/relish to top salmon called however you like it best...whether roasted, steamed or poached. Hopefully, you'll have leftovers that you can flake over spinach with some additional cucumber, maybe a cut-up tomato, and the yogurt sauce as a creamy dressing. Let me know what you think.
Greek Yogurt Sauce
Makes enough for 3-4 servings of salmon. (Use judiciously...you don't overwhelm the delicious salmon you're craving.)
1 cup yogurt (Plain and non-fat preferably. You can use Greek, but it makes the sauce a little thick for my taste.)
1/2 cup crumbled feta
1/2 cucumber, peeled and grated
1 teaspoon oregano (more if you want)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon freshly squeezed lemon juice
2 tablespoons chopped dill (if you have it)
Pinch of kosher salt
Generous shake or two of ground pepper
Mix all ingredients. Refrigerate, but let sit at room temperature for about 30 minutes before serving on the salmon.