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Salmon with Creamy Feta Cucumbers

Featured in the Honolulu Star-Advertiser on January 27, 2021.

Salmon with Creamy Feta Cucumbers

Ingredients:

Salmon with Creamy Feta Cucumbers

  • 1 teaspoon olive oil
  • 2 lemons, cut in half
  • 4 (5-ounce) salmon fillets, skinless
  • Salt and pepper
  • 1/4 cup feta cheese
  • 1/4 cup plain Greek yogurt
  • 1 pound seedless cucumbers, sliced
  • 1/4 cup small mint leaves, roughly chopped

Directions:

  1. In a large skillet, heat oil on medium.
  2. Place 2 lemon halves, cut sides down, in skillet.
  3. Season salmon with salt and pepper to taste, and cook until golden brown, about 3 to 6 minutes per side.
  4. Transfer salmon to plates.
  5. Use lemon halves from pan as a garnish.
  6. In a food processor, finely grate zest of remaining lemon and squeeze in 3 tablespoons of lemon juice.
  7. Add feta and yogurt and puree until smooth.
  8. In a large mixing bowl, toss cucumbers with yogurt mix until coated, fold in mint leaves and add salt and pepper to taste.
  9. Add to plate over salmon as a topping.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
370 calories, 23 g fat, 6 g saturated fat, 90 mg cholesterol, 200 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g sugar, 33 g protein

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