Name: Cretan-style salmon
Prep time: 45 min
Cook time: 16 min
Total time: 1 h 1 min
Yield: 4 people
Cuisine: french
Ingredients: 1 leek; 1 shallot; 250 g salmon fillet; 2 tablespoons olive oil; 2 tablespoons olive oil; 100 g feta; 150 g plain yoghurt; 1 teaspoon tomato paste; ½ lemon; salt; pepper

Step by step recipe:

25 min.
Prepare and chop 1 leek.

Prepare and chop 1 shallot.
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.
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.
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.
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.
3 min.
Put the pan back on medium heat and add 100 g feta cut into small pieces. Stir until it is melted.
5 min.
Add 150 g plain yoghurt and 1 teaspoon tomato paste, and bring to the boil while stirring.

Heat the serving plates.
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.
5 min.
Arrange on the plates: lay a bed of leek and pour the salmon and sauce on top.

Serve without delay.

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.

And to drink?

A Cretan dry white wine, like the Vilana variety typical of this lovely island.

Source:

Home made

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