Green garlic, chives, mint & dill, with a splash of fresh lemon elevate this simple dish. It can be served at room temperature.
Salmon is high in omega 3's. Green garlic is a natural antibiotic. It is a younger garlic, which is reflected in its softer flavor profile. Beautiful for spring recipes. Cucumbers are high in nutrients, and antioxidants.
Season/ Spring
Prep time: 15 minutes
Cook time: 8 minutes
Serves 4
4 - 8oz pieces salmon fillet
2-3 organic cucumbers, depending on size
1 cup goat or greek yogurt
1 tbsp. green garlic, minced
1 lemon, juiced & zested
1 shallot, minced
8 mint leaves, chopped fine
1/4 cup fresh dill, chopped fine
2 tsp. chives, minced, blossoms for garnish
1 tsp sea salt, season salmon, extra for yogurt
1/4 tsp. fresh ground pepper
2 tbsp. canola oil for cooking salmon
2 tbs. sesame seeds, white or black
Take salmon out of refrigerator 15 minutes before cooking. Season with salt. Set aside while making yogurt sauce.
In a medium bowl add yogurt, pinch of salt, green garlic, minced shallot, ground pepper, Juice & zest from 1 lemon. Mix well, and taste for seasoning. Fold in all the herbs. If your chives have blossoms, garnish the plate before serving. Set aside while cooking salmon.
Slice cucumbers long ways into fours. Then chop 1 inch size pieces. Season with a pinch of salt & squeeze of lemon. Add 1/2 of the yogurt sauce and mix with the cucumbers.
Heat a non stick or cast iron pan, on medium, too slightly high. Add oil, and wait 30 seconds before adding the salmon. Place salmon skin side down. If your pan doesn't accommodate all 4 pieces with room around them , do it in two batches. After 5 minutes, turn down the heat to low, and turn salmon over, away from you.
Cook for 8 minutes for slightly medium, with a little transparent on the inside. 9 minutes for cooked through. Let site 5 minutes before slicing.
In a shallow bowl lay the salmon off to the side. Add cucumbers with yogurt. Drizzle the rest of sauce around the salmon and cucumbers. Sprinkle with sesame seeds. If using place 3 chive blossoms on the plate. Other wise garnish with some extra herbs.