CUCUMBER DILL YOGURT SAUCE FOR SALMON RECIPES

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SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING ...



Salmon and Couscous Salad With Cucumber-Feta Dressing ... image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING ...



Salmon and Couscous Salad With Cucumber-Feta Dressing ... image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

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Mar 29, 2022 · My love of dill started rather recently when I made dill-infused vodka.I found that, compared to the overpowering taste of dill I ate in Scandinavian recipes growing up, when the herb was infused with vodka it provided a light pickle-y flavor that was a great addition to a classic martini.I found that the same can be said when a small amount of dill is added to things like salads, yogurt …
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See details


CHICKEN SKEWERS WITH CUCUMBER-GARLIC YOGURT SAUC…
May 17, 2015 · The variations are in the extra ingredients used in Taratur and in the thickness of the yogurt; the yogurt used for Tzatziki is as thick as a spread, whereas the yogurt used for Taratur is thinner because Taratur is meant to be either eaten with a spoon, or used as a sauce …
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Apr 05, 2022 · What’s to love about this poached salmon recipe: ️HOT OR COLD: While this salmon is wonderful served right away, you can’t beat cold poached salmon with dill sauce for an easy brunch dish or even a picnic. ️EASY: This recipe is a breeze to make! Season the fish, prepare the poaching liquid, then cook for 5 to 10 minutes. Mix together the sauce while the salmon …
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May 23, 2020 · Ingredients in lemon dill sauce. This dill sauce takes only 5 minutes to mix up and is so tasty, you’ll want to use it on just about anything! Many dill sauces are cooked, but this one is just a matter of stirring it up! To make lemon dill sauce, simply stir together these ingredients: Fresh dill. It’s important to get fresh dill …
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Mar 29, 2022 · My love of dill started rather recently when I made dill-infused vodka.I found that, compared to the overpowering taste of dill I ate in Scandinavian recipes growing up, when the herb was infused with vodka it provided a light pickle-y flavor that was a great addition to a classic martini.I found that the same can be said when a small amount of dill is added to things like salads, yogurt …
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See details


STONYFIELD RECIPES | COOKING WITH YOGURT
Cooking with yogurt has never been easier with Stonyfield Recipes. Your favorite dishes, only better. Toggle navigation. ... Food Cart-Style Chicken Salad with White Sauce . Pumpkin Pie . Yogurt Covered Pretzels . Find a Store ... Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt. Prep: 10 minutes Cook: 50 minutes. Yogurt …
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STEAK GYROS WITH TZATZIKI CUCUMBER SAUCE - CREME DE L…
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From lecremedelacrumb.com
See details


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