Introduction
My recent journey to Santorini, Greece was remarkable! The culture, the people, the islands, and undoubtedly, the cuisine amalgamate to create one of my favorite travel destinations.
I undertook some exploration of various islands I am eager to visit, such as Milos and Zakynthos (commonly known as Zante). Indeed, a multitude of islands beckons me. If only I could be granted the use of a yacht to navigate the Aegean Sea!
This recipe is my interpretation of traditional Greek cuisine featuring fresh salmon. I must note, however, that I could not procure Greek salmon in London, so I opted for flavorful Scottish salmon instead.
Let’s commence the preparation of this delightful Greek dish.
Recipe: Greek Island Memories
Zesty fresh salmon, herby tzatziki, and wholesome baked asparagus recipe.
Ingredients:
- 1 punnet of fresh plum tomatoes
- 1 bunch of asparagus
- 1 whole cucumber
- 1 square of feta cheese
- 1 small tub of Greek yoghurt
- 2 stalks of fresh mint
- a pinch of sea salt
- poppy seeds
- 1 whole garlic
- small tray of watercress
- small punnet of fresh beans in edible pods
- a fillet of fresh salmon
- extra virgin olive oil
- 1/2 lemon
- dried and chopped dill
Preparation Method:
- Initially, bake the asparagus and podded beans with a pinch of sea salt, a drizzle of olive oil, and black pepper for approximately 25 minutes at a temperature of 200 degrees Celsius, allowing them to crisp slightly.
- Prepare the tzatziki by mixing Greek yoghurt with the juice of half a lemon. It is recommended to include a little bit of the pulp for added flavor.
- Chop the fresh mint and combine it with the dried dill.
- Add around 30ml of extra virgin olive oil and incorporate approximately a quarter of a cucumber, leaving the skin on for added texture.
- For the salad, blend plum tomatoes, feta cheese, olive oil, and watercress to create a light and nourishing dish, seasoning with salt and poppy seeds as desired.
- Lastly, pan-fry the salmon fillets for about 10 minutes skin-side down, ensuring they are allowed to move freely in the pan by adding a touch of oil or butter. Remove from heat once thoroughly cooked.
- Transfer the asparagus and beans to a warmed plate.
- Add cucumber, plum tomato, and feta salad atop the warm vegetables.
- Place the cooked salmon on top, permitting its juices to intermingle with the dish.
- Finally, garnish with the homemade tzatziki, dolloping it generously over the salmon before serving to your eagerly awaiting companions.
Presentation Steps:
I would love to hear from you if you decide to try this recipe. I am completely satisfied from the meal as I compose this, so feel free to share a photo of your Greek masterpiece or even your post-dinner daze, as I find myself in now.
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