Seared Salmon + Greek Radish Slaw

Oh. My. Salmon-on-salad. Heavens.

This was fresh out of my little dome (Cheryl wanted Asian food — so she got a rice noodle bowl).  I wanted salmon and salad.  Boy did I get salmon and salad!  Some of the best salmon and salad I’ve ever made, to be exact.

I made my Greek yogurt sauce first (I don’t eat much dairy anymore.  With the exception of plain organic Greek yogurt which I ALWAYS have on hand).  I wanted to mimic tzatziki sauce — it sounded so fresh and crisp next to salmon (it was originally going to top my fillet before I had the genius idea to use it as my salad dressing, creating a creamy, fresh slaw).

Yada yada yada.

Here’s how it all went…

Yogurt Sauce

What you’ll need:

  • 1 cup plain organic Greek yogurt
  • half of a cucumber (diced or shredded)
  • 2 tbsp dill (fresh or dried — whatever you’ve got)
  • 2 tbsp olive oil
  • salt and pepper to taste

How to do it:

  • Mix and let flavors acquaint themselves.


Slaw Base

This can be totally loose.  Throw in some greens and whatever veggies you might have lying around.

What I used:

  • Cabbage (shredded)
  • Spinach
  • Radishes (thinly sliced)
  • Lemon zest
  • Dill (just a few dowses — I’m a dill fiend, so I was relatively liberal)
  • Black pepper (whatever you’re feeling like)

How to do it:

  • Toss all ingredients in a large bowl.  Add yogurt sauce just before serving.


Pan-Seared Salmon

The simplest, most divine salmon to ever grace my mouth…

What you’ll need:

  • 1 lb fillet of salmon (I used King — a thicker cut — roughly 1″)
  • Olive oil to coat the skillet
  • Diced garlic
  • Lemon zest
  • Lemon juice
  • salt and pepper

How to do it:

  • Preheat oven to 350.
  • Season fillet with salt and pepper and a generous dusting of lemon zest
  • In an oven-safe skillet, heat oil and garlic until your garlic begins to sizzle
  • Place your fillet in your skillet, skin-side down for 4-5 minutes
  • Once your skin appears crispy, place skillet in the oven for 7-10 minutes, or until just cooked through.
  • Remove fish from skillet and let rest on a cutting board.  Immediately after removing from skillet, dowse with lemon juice.

Serve salmon atop Greek Slaw.




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