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Greek Goddess Salmon

 
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Amarante




 
 
 
 

Post Sun, Apr 25 2021, 4:31 pm
This was very good and very easy. I made the "Greek Goddess" sauce the day before so there was really not much to do except season the salmon and bake it in the oven.

You could probably tweak the recipe and use it for cold poached salmon instead of the more traditional Hollandaise sauce served with poached cold salmon.

Greek Goddess Salmon

Excerpt From: Leah Koenig - Modern Jewish Cooking: Recipes & Customs for Today's Kitchen

Before ranch dressing, there was green goddess, an indulgent mix of sour cream and mayonnaise tarted up with finely chopped olives, capers, and lots of herbs. The emerald- colored salad dressing was wildly popular in mid-twentieth-century America, but has since faded. Interestingly, it was a piece of roasted salmon, not a green salad, that got me thinking about possible ways to revitalize the dressing (which I happen to love). Salmon, which is a favorite fish within Ashkenazi Jewish cuisine, is often served with a creamy dill sauce. Green goddess seemed like the next logical progression. Since thick Greek yogurt is so prevalent, why not use it in place of the sour cream?

SERVES 4 TO 6

FOR THE DRESSING

1 CUP/240 ML FULL-FAT OR 2 PERCENT GREEK YOGURT (DO NOT USE 0 PERCENT)
1/4 CUP/60 G MAYONNAISE
1 TSP DRIED TARRAGON
1 TBSP FRESH LEMON JUICE
1/2 CUP/20 G ROUGHLY CHOPPED FRESH MINT OR FLAT-LEAF PARSLEY
3 TBSP FINELY CHOPPED SWEET ONION, SUCH AS VIDALIA
1 TBSP BRINE-PACKED CAPERS, DRAINED AND PATTED DRY
2 TBSP FINELY CHOPPED PIMIENTO-STUFFED GREEN OLIVES
1 SMALL GARLIC CLOVE, ROUGHLY CHOPPED
1/8 TSP KOSHER SALT
1/8 TSP FRESHLY GROUND BLACK PEPPER

FOR THE SALMON

3 TBSP EXTRA-VIRGIN OLIVE OIL
3 GARLIC CLOVES, MINCED OR PUSHED THROUGH A PRESS
1 TSP LEMON ZEST
1 TSP FRESH LEMON JUICE
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
6 SKIN-ON SALMON FILLETS (ABOUT 6 OZ/170 G EACH), RINSED AND PATTED DRY
CHOPPED FRESH FLAT-LEAF PARSLEY FOR SERVING

1. Make the dressing: Combine all the ingredients in a blender or food processor and purée until smooth, scraping down the sides as necessary, 30 to 45 seconds. Transfer to a small bowl, cover, and refrigerate for at least 20 minutes. (Dressing can also be covered and refrigerated overnight.)

2. Meanwhile, make the salmon: Preheat the oven to 400°F/200°C and grease two ovenproof baking dishes. In a small bowl, stir together the olive oil, garlic, lemon zest, and lemon juice and season with salt and pepper. Rub or brush the salmon fillets on all sides with the oil mixture, then place them, skin-side down, in the prepared baking dishes. Roast until the fish is pale pink and cooked through, 10 to 15 minutes (longer for thicker pieces). Remove from the oven and divide among plates. Drizzle each fillet with dressing and sprinkle with parsley. Pass the remaining dressing at the table.”
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