In The Kitchen
Salmon with Creamy Feta Cucumbers
Description :
Make an extra big batch of this creamy whipped feta to serve on toast or as a dip.
Ingredient :
- 1 tbsp. olive oil
- 2 lemons
- 4 5 oz. skinless salmon fillets
- Kosher salt and pepper
- 1 lb. seedless cucumbers, sliced on a bias
- 3 oz. feta cheese
- 1/4 c. plain Greek yogurt
- 1/4 c. small mint leaves, roughly chopped
Direction :
- Heat oil in a large skillet on medium. Halve 1 lemon and place halves, cut sides down, in the skillet. Season salmon with ½ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 6 minutes per side. Transfer salmon fillets to plates. Transfer lemon halves to a cutting board and cut each in half.
- Meanwhile, in a large bowl, toss cucumbers with 1/4 tsp salt. Finely grate zest of remaining lemon into a food processor and squeeze in 3 Tbsp juice. Add feta and yogurt and puree until smooth.
- Toss with cucumbers to coat, then fold in mint and freshly cracked pepper. Serve with salmon and a charred lemon wedge for squeezing.
