Salmon with Cucumber Tzatziki

06/02/2015

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

I just returned from NYC where Gary and I met my family in order to watch my brother Thomas graduate. As one of the speakers at his commencement said, “Hell is other people’s graduations”. I, however, will happily take watching siblings graduate (and even move them out of 5th-floor walk-ups) if it means a fun-filled weekend full of NYC, good food, and family.

One of the many delicious meals we had was at Fraunces Tavern, a building built in 1719. It was the location of George Washington’s farewell speech in 1783. It’s always amazing to envision a 17- and 18th century Manhattan full of lush farmland instead of the island of concrete it is today.

Unrelated to Washington, I had a salmon sandwich with tzatziki there that was delicious and summery and fresh. Coming home to our cukes waiting to be picked, I recreated it sans sandwich at home.

Ingredients:

1 lb salmon
1 t dill
1 c plain yogurt
2 T lemon juice
1 small cucumber, grated
S&P
Olive oil

Instructions:

Heat the oven to 400 degrees. On a pan, place the salmon skin down. Drizzle with olive oil, and sprinkle with 1/2 t of the dried dill (you’ll need more if you’re using fresh) and S&P. Put in the oven for about 10-15 minutes, or until your fish is the desired done-ness.

While it’s cooking, mix the tzatziki sauce. Combine the yogurt, rest of the dill, lemon juice, grated cuke, and S&P. Serve on the salmon.

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