- Six Ounce Amman Fillets
- Greek Yogurt
- Grain Mustard
- Granulated Garlic
- Some Chives
- Olive Oil
- Dijon Mustard
We’re going to start off with some salmon fillets.I have two about six ounce Amman fillets then. you’ll need some got some Greek yogurt, plain Greek yogurt. some whole grain mustard a little bit of granulated garlic, some lemon, cucumber dill, fresh garlic ,some chives, some pepper and a little olive oil and that’s it the first thing you want to do is get your oven preheated to 475 now. I’m going to roast my salmon fillets but you can also grill them or just pan sear them it’s up to, I’m going to pop them into the into the oven because it’s really easy. I just drizzled a little bit of olive oil at the bottom of my pants or nothing sticks and I’m just drizzling a little more olive oil on the very top and then just seasoning these raw with salt and pepper. you could add any seasoning that you wanted on this but I feel like. I want the flavor of the fish to really be the star because that Kukoc that cucumber creamy sauce although.
I had got a lot of really great flavors it’s not too overpowering.I want the fish to really stand out and taste like it’s supposed to and we’re going to roast this beautifully. I’m going to pop this into my oven that’s been preheated at through 475 and I’m going to leave it in there for about 10 to 12 minutes or until it’s just fully cook through and then. we’ll get going out of making our sauce now to make this is really easy to make the sauce. I’m just going to assess about the zest of a half of a lemon in here. I want this to be light I wanted to have a little Tang from the lemon but it also has quite a Tang from the Greek yogurt I’m just going to take my little you see all the zest sort of like piles up at the back of my little zester.
So,shake it out and now I want I want the juice of half of a lemon and I want the juice of a whole lemon because otherwise it’s going to be too lemony and to running a half will be perfect and you could also by the way you could also use Dijon mustard if, you didn’t want to use whole-grain mustard but the little pieces of whole-grain mustard like sort of running through and as you bite into them sort of burst a little bit if fun fantastic. I’m just taking my cucumber this is like a Scala seedless cucumbers are still a little bit of seeds in there. which I want to remove and you could use a spoon to do that or you can do what I do is sort of go and be and remove some of the seeds you don’t have to remove all of them just a little bit because it tends to make the sauce watery and now.
What I’m going to do is I’m going to really finely chop my cucumber you could grade it if,you want to but when you grade it. I feel like you sort of lose the texture and what I want here is for that cold cucumber to really pop and burst so, what I’ll do instead it’s finely chop it like so and now I’m just finely chopping some chives you could also use scallions if you wanted to but again I don’t want anything to be too overpowering I want that sort of cool cold cucumber. I want to taste a little bit of the lemon. I want to light onion taste from the chives and then I want some dill salmon and dill or a match made in heaven.
5So, I’m gonna just give this a really good chop if you don’t like dill you can’t omit it but I will say this it kind of makes the sauce.I feel like dill and creaminess and salmon just go together hand in hand but if, you don’t like it which I know not a lot of people do just use a little fresh parsley for just that little bit of freshness and lastly.I’m just finely chopping up some garlic which you know I need in my life with pretty much anything. I eat that savory probably would even eat a dessert. I need a little bit of garlic and one clove does go a long way and you could definitely double the salt key mounts for everything to make more sauce if you wanted to but I think this is plenty for two fillets of salmon a good pinch of salt and a good grading of black pepper.
You don’t have to serve it’s just a salmon you could serve this on any other fish and seared halep halibut or Cod would be lovely or something – laughs yeah you can even serve this on chicken it’s just a licious with just about anything and now just give it all a really good stir i salmon was in the oven for ten minutes and it looks incredible and now look at this just have to show you why I serve this upside down you feel look at that look at that gorgeous cross if you look to the side look at this gorgeous Ness can you hear the crackling ah and that’s why I always serve it upside down so that crackling.you don’t have to serve it’s just a salmon.so that gorgeous skin stays nice and crispy and now I want to serve it