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Pita Tzatziki Salmon (serves 2)

November 11th at 5pm. Host: Klaus Gubernator

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Ingredients
Pita bread or Indian naan

Two flat breads

Any pita or naan bread works, or you can make it yourself

I like the garlic naan from wholefoods

1 tablespoon avocado oil, half for each pita bread

Tzatziki

1/2 of a large cucumber, unpeeled
1 1/2 cups plain full-fat Greek yogurt, e.g. Chobani plain
1 large garlic clove, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon salt
1 tablespoon minced fresh dill

Salad

Two cups of any mixed green or microgreen salad

I like micro arugula and micro kale half and half

Salmon

2 pieces of Salmon, e.g. Atlantic Salmon Fillets

1 tablespoon avocado oil

Herbed sea salt to taste, my favorite A. Vogel

Equipment Needed

Fine grater​

Large bowl

2 Medium pans

Digital  food thermometer

Preparation

Cut large cucumber in half. Grate one half using a fine grater. Strain some of the liquid by slightly pressing with your fingers and discard. Add all other ingredients to the large bowl. Mix thoroughly and let rest in the refrigerator for an hour or up to a day.

Heat avocado oil in the first medium pan. Roast the pita bread until it is light brown on both sides. Repeat for the second pita bread.

Heat avocado oil in the second medium pan. Roast the salmon with the thermometer sensor on the center for about 3 min each side until the thermometer reads 100C/ 212F for medium rare. Peal off the skin.

Put a flat bread on each plate. Spread two tablespoons of tzatziki on the bread. Add a cup of greens on the tzatziki. Add more tzatziki on top of the salad. Season the salmon with herbed salt to taste. Add it to the plate, add more tzatziki onto the salmon and serve.

Pair with a dry white wine, e.g. Achaia Clauss White Demestica from Patras in Greece (we have been at this winery).

Variations

You can use any protein instead of the salmon: steak, tri tip, lamb chops, burger, chicken, turkey, fish, calamari, mushrooms, plant based meat, egg plant. Just make sure it is cooked medium and tender, and lightly seasoned.

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