A good and fresh salmon fillet will go the extra mile when topped with this refreshing Greek sauce. And I highly suggest going for the sourdough bread, although any great quality rustic bread will do.
Alternatively, this also makes a damn good salad sans the bread.
click through for recipe
for the tzatziki
130 g (1/2 cup) greek style yoghurt (or strained)
1 TBS extra virgin olive oil
1 TBS white wine vinegar
juice of half a lemon
1 clove of garlic, finely minced
70 g cucumber (about half a cucumber), peeled, seeded and diced
1 tsp fresh dill, chopped
salt and white pepper to taste
for the sandwiches
2 salmon fillets
grapeseed oil, salt & pepper to cook
4 slices of bread (I like to use sourdough)
olive oil to drizzle
baby arugula to serve
For the tzatziki I highly suggest it be made ahead of time and refrigerated to allow the flavours to really sink in. It is as easy as mixing all the ingredients together, and giving it a taste or two throughout to make sure the flavours balance.
To make the sandwiches, sprinkle the salmon fillets with salt and pepper and let rest for 15 minutes. Drizzle grapseed oil (or cooking oil of choice) in a frying pan and cook the salmon, turning it only once on each side.
While the salmon is cooking, toast the bread. To serve, drizzle some extra virgin olive oil on the bread, place a bed of arugula on one side, add the salmon fillet and top with a good dollop of tzatziki.
IMPORTANT NOTE: while I provide measurements in both grams and cups throughout my recipes, I tend to favour weighing the ingredients for greater precision. Measuring by cups depends on too many variables (starting with how you pour the flour) and can be imprecise. I therefore highly suggest following the metric measurements for best results.