Honey and thyme salmon with tzatziki
Recipe by Calvin Atkinson
For Tzatziki
Half a Cucumber
200g Greek Yoghurt
1 Clove of Garlic
1 tsp dried mint
Juice of Half a Lemon
A few sprig of Dill
Greek Extra Virgin Olive Oil
2 fillets of salmon
Sea salt
pepper
1 Tablespoon of Greek Honey
a few sprigs of thyme
Prep. Time → 20 min
Cook Time → 7 min
1. To make Tzatziki start by grating your cucumber over a sieve into a bowl
2. Add a pinch salt to the grated cucumber and squeeze out the excess water into the bowl
3. Place the cucumber into a new bowl and add yoghurt and mix well
4. Finely chop the Garlic and add to the cucumber and yoghurt mix
5. Add the dried mint and lemon juice to the yoghurt and mix in well
6. Roughly chop a few sprigs of dill and add into the yoghurt and mix well
7. Add a few splashes of extra virgin olive oil and fold into the yoghurt to complete the Tzatziki. It can chill in the fridge until serving and can last for couple of days in the fridge if you don’t eat all of it
8. To make the salmon season with sea salt and pepper and drizzle half a tablespoon of honey over each salmon fillet and pat thyme sprigs on to infuse
9. Place salmon skin side down on a pan on a high heat for 4 minutes
10. Flip to flesh side and cook for a further 3 minutes to give a beautiful natural caremalisation
11. Place on a plate with Tzatziki and lemon wedges and serve immediately
starters, greece, greek, honey, salmon, thyme, yoghurt April 07, 2013 17:52
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