This week Five Ingredient Fridays is coming at you with a simple dish that comes together in less than 20 minutes and is super healthy and delicious. Recently, I have been trying to incorporate more fish into my diet and I love salmon any day of the week.
Salmon sears up beautifully and tastes great the next day, at room temp, on top of some greens or a bit of quinoa salad.
The sauce, a mixture of yogurt, sour cream and cucumbers provides a nice cool balance to the fatty fish.
The recipe is so simple; your kids might even get adventurous and give it a taste. This recipe serves three healthy portions but you can double it for a family of five big eaters. And, as I said, the leftover fish is just great for lunch the next day. This recipe does double duty!
The sauce is great and tastes good with chicken, pork and even some toasted pita bread.
2 tablespoons grapeseed oil or other neutral oil
1 lb wild salmon, cut into three pieces
½ cup plain yogurt
¼ cup sour cream
½ English cucumber, deseeded and grated
1 tablespoon lemon juice
¼ teaspoon kosher salt, or more to taste
1 teaspoon freshly ground black pepper
fresh dill for garnish (optional)
In a large, non stick sauté pan, heat oil on medium. Place salmon, flesh side down and allow to sear for 5 minutes without disturbing the fish. This creates the beautiful brown crust.
After five minutes, flip the fish and allow to sear for 2 to 3 minutes or more if you like it well done.
While salmon is searing, cut the cucumber in half and using a small spoon, remove the seeds. Grate the cucumber on the largest holes of a box grater and squeeze the contents in your hands to remove as much water as possible.
In a medium bowl, add yogurt, sour cream, cucumber, lemon juice, salt and pepper and mix to combine.
Place the salmon on a plate and add a dollop of the sauce and a sprig of dill if using. Serve with a healthy salad or sautéed spinach for perfect, high protein meal!
In case you missed it…previous FIF recipes:
Anna is working on a cookbook featuring recipes from around the world. She cooks with immigrants to translate their favorite and best recipes to paper for generations to come. If you have a Nonna who would be interested in cooking with Anna, please reach out via email: firstname.lastname@example.org