Skillet Salmon with tsatsiki
I use this simple way to prepare salmon for my meal prep. It cooks up in under 10 minutes, and it ready to go whenever you need it- salads, grain bowls etc.
Servings: 2 cups
- 2 cups cubed salmon Mine were cut into about 1 inch pieces. Simple cut down your filet into this size. You can go smaller or larger, just adjust your cooking time. This amount can also be doubled, just double oil and spices.
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- other herbs If you are interested here are other herbs I like to add. Dried rosemary- Add about 1 teaspoons crushed, Italian herbs (about 2 teaspoons combined, a mix of oregano, basil and a touch of thyme), dill again about 1 teaspoon. The possibilities are kind of endless. I leave this one fairly plain, then I can use it is whatever dish I choose. I add the seasoning in my dressings.
- 1 cup greek yogurt or sour cream
- 1 cup grated cucumber make sure and squeeze after it is grated to get all the liquid out.
- 1 teaspoon minced garlic
- 2-3 tablespoons fresh lemon juice
- salt and pepper to taste
Heat skillet over medium high heat. I prefer my cast iron for this, but use if you prefer a stainless steel or even nonstick, use this. Heat until your pan is pretty hot.Add in your olive oil. It should take about 30 seconds for the oil to heat if your pan was good and hot. Add salmon to pan. Try to get it to a single layer if you can. Sprinkle with seasonings. Now, the goal is to only flip once, that way you will get a good crust on it. In a good cast iron that is holding the heat well, it should only take about 1-2 minutes per side. The pieces are small, if you cook any longer than this, the salmon will dry out a little.Remove from pan. Serve immediately or let it cool slightly. To store, allow to cool at room temp. Place in an airtight container. It will be able to hold in the fridge for 3-6 days. Now, sit back and enjoy. You deserve it!!