Pan Seared Salmon with Basil Tzatziki

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.

IngredientS

– cucumber – greek yogurt – basil leaves – chives – tarragon leaves – white wine vinegar – extra virgin olive oil – black pepper – kosher salt – skinless salmon fillets

Step 1 :  Grate your cucumber onto two or three layers of paper towels, using the short end of the cucumber to keep the bits of cucumber fairly short.

Step 2 :  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.

Step 3 :  Scrape the tzatziki mixture into a bowl and stir the reserved 1/2 cup of cucumber into the tzatziki.

Step 4 :  Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of the salmon fillets.

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