Seared Salmon and Greek Yogurt Salad

Serves 4

Ingredients

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 salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
4	1-inch-thick slices crusty bread
1 small	head iceberg lettuce, shredded
2 tablespoons	extra-virgin olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Napa Oil and Vinegar Bottles, Set of 2 Price: $13.46 Emile Henry Oil Cruet, 14 ounce Price: $37.99
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 & pepper. Set aside. Divide the bread among 4 plates. Top with lettuce and set aside. Heat saute pan over medium heat. Add 1 tablespoon of the oil and when hot, add 2 salmon fillets. Season the salmon with salt & pepper and saute, 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 saute 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.