SALMON AND CUCUMBERS WITH WHIPPED FETA DRESSING
A great springtime combination—warm salmon and cool, creamy cucumbers. This might be your first supper on the screen porch—after a major pollen sweep, down our way. A nice easy meal after an afternoon getting the flower bed ready for summer seed planting. There’s very little prep here—a bit of slicing and a quick puree of the dressing. About 20 minutes start to finish—set out the plates and pour a nice white wine.
- 2 lemons
- 1 English cucumber, sliced
- 3 oz feta cheese
- ¼ cup + Greek yogurt
- Chopped mint leaves, to taste
- Salt and pepper
- 4 Salmon fillets
Toss cucumbers with a little salt in a colander and let drain for a few minutes. Combine yogurt, crumbled feta, grated zest of 1 lemon and 3 tblsp lemon juice. Process or use immersion blender until mixture is smooth. Heat a little olive oil in a large skillet on medium. Remove ends and thickly slice remaining lemon—place in heated skillet. Season salmon with salt and pepper and cook 3-6 minutes per side—turning once—also turn lemon slices once. Salmon should be golden brown and opaque when flaked with a fork. Toss cucumbers with dressing, chopped mint leaves and ground pepper. Plate each serving with salmon fillet, lemon slice and cucumber salad.
The Kitchen Hive