Seared and Baked Salmon with Tzatziki and Marinated Tomatoes

I really need to start using all of those cucumbers and tomatoes I've got growing, and I can't think of a better way than to pair them than with King Salmon. I love this dish not only because it takes advantage of seasonal ingredients, but because it requires very little actual cooking and is a light summer meal. The tzatziki and marinated tomatoes can also easily be prepared ahead of time, giving you time to enjoy the warm, summer weather and hang out with friends and family as opposed to pots and pans.

Cook Time: 15 minutes

Prep Time: 30 minutes

Seared and Baked Salmon Recipe

6-8 ounce filets of King Salmon

Salt to taste

2-3 Tbsp ghee

Canola cooking spray or any high smoke point oil

Pepper to taste (optional)

1 hour before cooking the salmon remove from the fridge and place on a baking rack with the skin side down. Salt the flesh of the salmon and then let rest on the counter, if it is warm in your house you can also move the baking rack into the fridge, but give it closer to 2 hours to draw out moisture from the surface and evenly distribute the salt.

When ready to cook, turn oven to 400 degrees. Once the oven is at temperature place the cast-iron pan on the stove top and heat to medium - if you do not have a cast-iron pan you will want to ensure the pan you are using is oven safe. You want the pan hot enough to sizzle and evaporate droplets of water before adding any oil or the salmon.

Pat dry the salmon skin with a towel or paper towel to remove any remaining moisture to ensure it crisps up as opposed to becoming soggy. Fun fact, you can in fact eat the salmon skin, and when crispy it is actually quite tasty.

If you are placing oil directly in the pan you will want to add the salmon to the pan once it begins to smoke a little. Your other option is to spray or coat the salmon with canola (or any high smoke point) oil before putting in the pan which will reduce the mess and oil splatter - this is the path I usually take.

Place the salmon skin side down into the cast iron and let cook for 3-4 minutes depending on size and thickness. During this time you do not want to disturb the salmon as that will make it more difficult for the skin to crisp.

When the salmon is about ready to be moved to the oven to finish cooking, add 2 Tbsp of ghee to the pan and spoon/baste the melted ghee over the top of the salmon then transfer to the oven.

Let roast in the oven for another 7-10 minutes depending on size, thickness, and desired doneness (shoot for medium rare or medium). Then remove from the oven and serve.

Tzatziki Recipe

1 slicing or english cucumber

5-6 mint leaves

1 large or 2 small garlic cloves grated - I love garlic, but find there is usually enough garlic in whatever I am cooking with the Tzatziki and garlic can easily overpower a light, bright sauce/dip

1 1/4 cups of plain greek yogurt

1/4-1/2 tsp of dried or fresh dill (or to taste)

1/2 lemon juiced

Salt to taste - I used 1/2 tsp

Olive oil to taste - I used ~2 Tbsp and more for drizzling

Cheese cloth

Grate the cucumber and place in a cheesecloth, and wring out over a bowl or sink. I generally wring it out over a bowl and collect the cucumber juice for a delicious cocktail or drink. By thoroughly wringing out the moisture from the cucumbers the Tzatziki should save well in the fridge for multiple days without accumulating much liquid on top, if you do see a little you can either drain it or mix it in.

Finely grate the garlic clove(s)

Thinly slice the mint

Juice a half of a lemon

Combine all ingredients into a mixing bowl (or tubberware in my case to save on cleaning) and thoroughly mix together. Set aside for 15 minutes to let the flavors combine and serve, or place back in the fridge and serve later.

Quick Marinated Tomatoes

3 Tbsp Sherry vinegar - if you don't have Sherry vinegar you can swap out with another vinegar fairly easily

4 Tbsp nice olive oil or EVOO + more for drizzling (optional)

1-2 garlic cloves minced

Salt to taste

Ground pepper

1/4 tsp of sugar (optional)

Thinly sliced fresh basil

Mix together the vinegar, olive oil, garlic, sugar (optional), pinch of salt, and ground pepper and set aside until you are almost ready to eat. I would recommend at minimum letting it sit for 15 minutes to soften the kick from the garlic.

Slice the tomatoes and set the slices on a plate and top with the vinegar and oil mixture. Let sit for 10-30 minutes (up to 24 hours) before serving - the more time you give it to marinate the better, but sometimes you just gotta eat.

Then thinly slice the fresh basil and place the basil on top of the marinated tomatoes and serve.

Yum!