My last trip to Santorini, Greece was absolutely fantastic! The people, the culture, the islands and, of course, the food all come together to make Greece one of my favourite destinations!
I even did a little research on some islands that I want to visit. I’d love to go to Milos, or Zakynthos (a.k.a. Zante)… Actually, there is a whole array of islands that seem to be calling my name. If only someone could “lend” me their yacht to explore the Aegean Sea! 🙂
My recipe is a take on classic Greek cuisine with fresh salmon. One little disclaimer; I couldn’t find any Greek salmon in London so I decided to go for some tasty Scottish salmon instead.
Let’s get started on preparing my Grecian delight, shall we?
Greek Island Memories
Zesty fresh salmon, herby tzatziki and wholesome baked asparagus recipe
Preparation:
Firstly, I collected my ingredients, which included:
- 1 punnet of fresh plum tomatoes
- 1 bunch of asparagus
- 1 whole cucumber
- 1 square of feta cheese
- 1 small tub of greek yoghurt
- 2 stalks of fresh mint
- a pinch of sea-salt
- poppy seeds
- 1 whole garlic
- small tray of watercress
- small punnet of fresh beans in edible pods.
- a fillet of fresh salmon
- extra virgin olive oil
- 1/2 lemon
- dried and chopped dill
My method:
- I decided to first bake my asparagus and podded beans with a little sea salt, olive oil and black pepper. This takes around 25 minutes on a heat of 200 degrees – leaving the asparagus and beans slightly crispy.
- Tzatziki is relatively simple to make and only take 5 minutes of prep time – so no excuses! 😉 For this I used my small tub of greek yoghurt and squeezed half of a lemon into the mix… I also love letting a little bit of the pulp go into the yoghurt, which gives a little zing to the final meal.
- Next, chop your freshly cut mint and mix with the dried dill.
- Add about 30ml of extra virgin olive oil and finally mix with about a 1/4 of a cucumber. I prefer to leave the skin of the cucumber on for additional texture.
- To prepare the salad, I mixed my plum tomatoes, feta cheese, olive-oil and watercress to make a light and nutritious salad. Add a pinch of salt and poppy seeds for extra flavour.
- Finally, I pan-fried the fresh salmon fillets for about 10 minutes – leaving skin-down. Add a little oil or butter to allow the Salmon to move in the pan! Once cooked through take off heat.
Presentation:
- Take the asparagus and beans out of the oven and position on a warm plate.
- Add the cucumber, plum tomatoes and feta salad on top of these warm vegetables.
- Position the cooked salmon on the very top of the salad, allowing the juices and taste run through the dish.
- Finally, dress your dish with the home-made tzatziki. Dollop a few spoons of the tzatziki on top of the salmon and present to your eagerly awaiting and hungry, friends!
Do let me know if you try out the recipe, I’m literally stuffed as I am writing this so feel free to send across a photo of your Greek delight across… or a photo of you in a post-dinner food haze like I am now. Either will do. 🙂
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