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
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!