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Seared Salmon and Greek Yogurt Salad

Serves 4

Seared Salmon and Greek Yogurt Salad


2 cups Greek yogurt
2 large shallots, minced
1/4 cup thinly sliced mint leaves, + 8 leaves for garnish
2 large tomatoes, cut into 1/2-inch dice
  Kosher salt and freshly ground black pepper
4 1-inch-thick slices crusty bread
1 small head iceberg lettuce, shredded
2 tablespoons extra-virgin olive oil
4 6-8-ounce skinless salmon fillets

Cooking Instructions

In a medium bowl, combine the yogurt, shallots, mint and tomatoes and stir gently to blend. Season with salt and pepper. Set aside. Divide the bread among 4 plates. Top with lettuce and set aside. Heat sauté pan over medium heat. Add 1 tablespoon of the oil and when hot, add 2 salmon fillets. Season the salmon with salt and pepper and sauté, turning once, until just cooked through, about 2 minutes. Transfer the salmon to two of the plates, add the remaining tablespoon oil to the pan, and sauté the remaining fillets. Transfer to the other two plates. Spoon the yogurt mixture on top of the salmon fillets and garnish with the mint leaves.

Equipment List

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