Dill, Lemon and Tzatziki Salmon
When you eat good, you feel good. When you eat Gennifer Rose’s Greek twist on our grilled salmon, you feel even better.
1 package Gorton’s Classic Grilled Salmon Fillets
For the marinade:
Fresh lemon juice and lemon slices
Fresh or dried dill
For the lemon tzatziki:
1 Cup plain Greek yogurt – your choice of full-fat or low-fat
1 peeled cucumber – chopped up. If it has large seeds, remove the seeds
1 garlic clove – minced
1/4 red onion finely chopped. If you like more onion you can add to taste
Dill If using dried dill – add one teaspoon. Fresh dill – use 2 tablespoons of chopped herb
Salt and pepper – add to taste
Defrost the Gorton’s Grilled Salmon fillet. Rinse, dry and set aside.
In a glass air-tight container, marinade the salmon with lemon juice, dill, olive oil and garlic. Let it sit in the refrigerator for several hours or overnight.
To cook the salmon fillet you can either pan-fry or bake in the oven – either way it tastes great! If cooking in an oven – preheat to 400 degrees Fahrenheit and bake for 15 – 17 minutes. Make sure salmon is cooked to 165° or higher.
Begin with the yogurt in a large bowl and add in all the ingredients. Stir until throughly mixed. You can adjust the seasoning to your taste.
Top your cooked salmon fillet with the Tzatziki. Serve with sliced cumbers, rice, couscous, tabouli, eggplant or even a Greek salad.
It’s best to make this recipe ahead of time and refrigerate in an airtight container. The flavors will be more bold after some time marinating.