Greek Marinated Salmon With Tzatziki Sauce
Ingredients:
- 1 1/2 lb Fresh Salmon
- 2 tbsp Olive Oil (Extra Virgin)
- 1 tsp Lemon Zest
- 2 tbsp Lemon Juice (About 1 Large Lemon)
- 2 Cloves of Garlic
- 1 tsp Salt
- 1/2 tsp Fresh Dill (I Used Freeze Dried)
- 1/2 tsp Dried Oregano
- 1/2 tsp Crushed Red Pepper
- 1/2 tsp Sumac
Instructions:
Mix Together the Olive Oil, Lemon Zest (About a Teaspoon), the Juice of the Lemon (About 2 Tablespoons or So), 2 Cloves of Garlic (Grated into the Bowl), the Salt, Fresh Dill (I didn’t Have Any so I Used Freeze Dried Instead), Dried Oregano, Crushed Red Pepper and Sumac.
Place the Salmon Fillet (Mine Had the Skin on) in a Zip Lock Baggy and Pour the Mixed Marinade Over the Salmon. Lock the Bag and Gently Massage the Marinade into the Fish to Coat it Evenly, then Refrigerate and Allow the Fish to Marinade for About 20-30 Minutes.
Once Marinated, Place the Fish on a Foil Lined Baking Sheet Skin-Side Down and Bake in a 400F Oven for About 15-20 Minutes. Don’t Forget to Pour Over All the Marinade Onto the Fish. I Portioned My Salmon Before Baking, to Make it Easier to Serve. (And don’t Worry About the Skin…It Comes off Super Easily Once the Fish is Baked). You Can Also Grill the Fish or Pan Fry it…Whatever Cooking Method you Want, Really.
Tzatziki Sauce
Ingredients:
- 6oz Plain Greek Yogurt
- 1 Clove Garlic
- 1 Cup Shredded Cucumber
- 1/2 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 1/2 tsp Fresh Dill (I Used Freeze Dried)
- Salt to Taste
Instructions:
Simply Mix All the Above Ingredients Together, Grating the Garlic into the Bowl and Squeezing as Much of the Cucumber Juices After Shredding it as you Can.
Refrigerate and Serve Chilled with Salmon, Chicken or as a Salad Dressing.
