Two Healthy Kitchens
Pan Seared Salmon yields moist, fall-apart fillets with a flavorful, crisply caramelized crust on top. A refreshing basil and chive tzatziki sauce is an unusual yet startlingly perfect counterpoint.
This quick salmon recipe is luxurious enough for dinner parties, yet it’s really easy and makes even the busiest weeknights feel special!
• cucumber • yogurt • basil leaves • chives • tarragon leaves • wine vinegar • olive oil
Grate your cucumber onto two or three layers of paper towels, using the short end of the cucumber (instead of grating at a diagonal along the sides) to keep the bits of cucumber fairly short.
In a small food processor, blend the yogurt, basil, chives, tarragon, vinegar, oil, salt, and pepper until the herbs are very, very finely minced and the sauce becomes a uniformly light green color.
Scrape the tzatziki mixture into a bowl and stir the reserved 1/2 cup of cucumber into the tzatziki. Cover and chill in the refrigerator while you make the salmon.