Grilled Salmon With Tzatziki Cucumber Yogurt Sauce And Warm Fingerling Potato Salad Recipes

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Steps:

• Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
• Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
• Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

GRILLED SALMON WRAP WITH TZATZIKI SAUCE

Steps:

• In a medium bowl, combine all ingredients for Tzatziki sauce until thoroughly mixed. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.
• Cook Gorton's Grilled Salmon Fillets according to package instructions. Slice cooked fish into bite size, set aside.
• Warm pitas in microwave oven. Place one pita on a plate and spread 1/2 cup of the lettuce and sliced salmon on top. Sprinkle each of a little chopped tomato, onion, Feta cheese and olives. Spoon about 3 Tbsp of the tzatziki sauce and fold in edges of pita.
• Wrap sandwich in parchment paper for serving. Repeat with remaining pitas. Serve immediately.

TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP

Steps:

• Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
• Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
• Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.

TZATZIKI POTATO SALAD

Steps:

• To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
• Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
• Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

SALMON WITH CUCUMBER DILL SAUCE

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD

Steps:

• Several hours before serving, make the potato salad: Rinse the potatoes, leaving their skins on. Put them in a saucepan with enough cold water to cover well and add a sprinkling of salt. Bring to a boil over high heat, and then adjust the heat to maintain a steady boil and cook until the potatoes are just tender enough to be pierced easily with a long metal skewer, about 15 minutes. Drain well, transfer to a large mixing bowl filled with ice and water, and leave until thoroughly cooled, about 30 minutes. Meanwhile, in another mixing bowl, stir together the vinegar, sugar, and salt and pepper to taste. Peel the potatoes, using your fingertips and, if necessary, a small, sharp knife to slip off their skins. Cut each potato crosswise into discs about 1/4 inch thick and add them to the vinegar mixture. Add the red onion, toss gently, cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours. Make tzatziki For the salmon: Preheat an outdoor or indoor charcoal or gas grill. Brush the salmon fillets on both sides with olive oil and season lightly with salt and pepper. Grill to the desired degree of doneness, about 4 minutes per side per 1 inch of thickness for medium, 5 minutes per side for cooked through but still moist. Meanwhile, put the potato salad in a sauté pan with the chicken broth and butter and cook over medium heat, stirring occasionally, until heated through. Taste and adjust the seasonings with more salt and pepper, if necessary. To serve, spoon the potato salad onto 4 serving plates to form even beds. Place a salmon fillet on top of each. Spoon some of the cool cucumber sauce over each fillet and around the plate, transferring the rest to a serving bowl to pass at table. Garnish each serving with a dill sprig. Serve immediately.