Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
116,4874.7/5
Last modified on: October 17th 2010
For 4 people, you will need:
1 
1 
1 teaspoon tomato paste
½ 
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 45 min. | 16 min. | 1 hour 1 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 2
5 min.
Cut 250 g salmon fillet into 2 cm (1 inch) cubes, or thereabouts, keeping only the flesh and removing any skin and bones.Stage 3
2 min.
Pour 2 tablespoons olive oil into a non-stick pan on medium heat. When this is hot, add the chopped shallot, salt and pepper and cook for 1 or 2 minutes.Stage 4
7 min.
Then add the chopped leek and mix well. Cook uncovered until the leek is just tender but still nice and green.Remove from the heat and keep hot.
Stage 5
4 min.
Pour 2 tablespoons olive oil into a frying pan and once this is nice and hot add the cubes of salmon. Cook for a bare 2 to 3 minutes, so that the cubes are browned on the sides. Do not cook any longer or you will end up with salmon purée.Remove the salmon from the pan onto a plate and set aside.
Stage 6
3 min.
Put the pan back on medium heat and add 100 g feta cut into small pieces. Stir until it is melted.Stage 7
5 min.
Add 150 g plain yoghurt and 1 teaspoon tomato paste, and bring to the boil while stirring.Heat the serving plates.
Stage 8
5 min.
Return the salmon cubes to the pan and stir gently. Add the juice of ½ lemon if you like and remove from the heat.Stage 9
5 min.
Remarks
Use a Greek-style yogurt if possible, as it is smooth and a little sharp.
If you don't have any yoghurt, you can replace it with cream, but this adds a lot more calories.
If you don't have any yoghurt, you can replace it with cream, but this adds a lot more calories.
Nutritional information
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
How much will it cost?
For 4 people : 7.11 €
Per person : 1.78 €
And to drink?: A Cretan dry white wine, like the Vilana variety typical of this lovely island.
Source: Home made
More recipes?
This recipe use (among others) | Salmon fillet: You can check-out other recipes which use it, like for example: Gravlax, Baked salmon fillet, Grilled fillet of salmon with corn salad cream, ... All |
 | Plain yoghurt: You can check-out other recipes which use it, like for example: Tzatziki, Home-made doner kebab, Spinach fritters, Light herb sauce, ... All |
 | Feta: You can get more informations, or check-out other recipes which use it, for example: Feta and spinach brik pie, Canapés of red mullet with poppy seeds, Greek salad, Lumberjack turnovers, Cretan salad, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tahitian style fish, Confit of carrots with bacon, Scallops au gratin, Morel risotto with Vin Jaune and Mont d'Or, Tomato pesto, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-20)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.