Tue, 13 June 2017
(Serves 2)
Ingredients:
2 salmon fillets, skin on
Marinade Ingredients:
3 tbsp Olive Oil (extra virgin)
Zest of a lemon
2 tbsp lemon juice
1 tsp salt
1/2 tsp fresh dill
1/2 tsp dried oregan
1/2 dried thyme
2 tbsp runny honey
Method:
Combine the olive oil, lemon zest and juice , the salt, dill ,dried oregano ,thyme and honey in a ziplock bag.
Place the salmon fillets in the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate for at least 30 mins
Salad Ingredients:
1 medium ripe beef tomato,cut into rounds
handful of ripe cherry tomatoes,quartered
1/2 medium red onion , peeled, cut into rounds/rings
1/2 cucumber,cut into half rounds
1 green bell pepper,deseeded,cut into rounds
1 handful fresh mint leaves
1 large handful black olives , stoned,cut into rounds
1 tablespoon red wine vinegar
3 tablespoons good-quality Greek extra virgin olive oil
Good squeeze of lemon juice
100g block feta cheese,crumbled
1 teaspoon dried oregano
1-2 tsp capers,chopped
Salt and pepper
Salad Method:
Mix the red wine vinegar,lemon juice and olive oil together and season with salt and pepper. Combine the remaining ingredients and drizzle with the dressing.
Tzatziki Ingredients:
1cup strined greek yogurt
1/2 cup seedless grated cucumber
1-2 garlic cloves, minced
1 tablespoon finely chopped fresh dill
squeeze of lemon juice
Salt and pepper, to taste
Method:
Place the grated cucumber in a sieve, rest it on a bowl and add some sea salt. Give it a stir, and leave to drain for a few hours, stir now and again, helping it along by pushing the liquid out with a spoon. Lay it out on a tea towel to get rid of any remaining moisture before adding it to the other ingredients .Combine .Season with salt and pepper.Chill in fridge before serving
Pan frying Salmon Method:
Remove the marinaded salmon from the fridge 20 mins before cooking to allow it to come to room temperature .
Heat a pan to a medium to high heat and add some olive oil. When hot ,place the salmon skin side down . Cook for 2 mins. Gently turn the salmon and cook on a low heat for another 2-3 minutes. If the fillets are thick allow extra time.Remove and place on kitchen roll to rest.
Serve with the Greek salad , tzatziki dip and slices of toasted pitta bread on the side.
