Balsamic Glazed Salmon with Tzatziki & Greek Tomato Feta Salad

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

This one was fully inspired by our booming daily garden hauls of fresh cherry tomatoes and a ridiculous amount of cucumbers. The homemade Tzatziki really hits this one out of the park. Paired with our buttery balsamic salmon, rich feta, and fresh dill - it’s a Greek meal dream! And healthy too!

Recipe

Balsamic Glazed Salmon with Tzatziki & Greek Tomato Feta Salad

total time: 30 minutes
servings: 2

platedside view 2.jpg

Ingredients:

  • 2 six ounce Villa Salmon portions, thawed

  • 2 tbsp balsamic glaze

  • 1 tbsp olive oil

  • pinch salt & pepper

  • juice of 1 lemon

  • 1 cup Greek yogurt

  • 1 medium/large cucumber, peeled and seeded

  • 1 clove garlic, minced

  • pinch salt & pepper

  • 2 tbsp chopped fresh dill

  • 3/4 cup cooked red quinoa

  • 1 cup cherry tomatoes, halved

  • 1/2 cup Kalamata olives, pitted and chopped

  • 3/4 cup block feta, cubed

Instructions:

First up is the Tzatziki. Peel and seed your cucumbers (you can scoop out the seeds with a spoon) Cut the peeled & seeded cucumbers into chunks and shred using a grater or food processor.

Once fully shredded, put cucumber in a tea towel and squeeze all of the water out (this step is crucial for proper Tzatziki consistency). Add shredded cucumber to a bowl with juice of 1/2 of the lemon, the Greek yogurt, garlic, and a pinch of salt & pepper and 1 tbsp of the chopped fresh dill. Stir to combine and set aside in refrigerator.

Pat dry your salmon portions. In a small bowl, combine the juice of the other 1/2 of the lemon, balsamic glaze, olive oil and a pinch of salt & pepper. Coat the salmon in balsamic mixture.

Heat a cast iron pan on medium heat. Sear salmon portions on both sides for 3minutes each side.

In a medium bowl, combine the cooked quinoa, cherry tomatoes, olives, feta and remaining tablespoon of chopped fresh dill.

Plate your salad mixture first, then the salmon and then the Tzatziki. Enjoy!