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Cretan-style salmon

Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.

137,7504.7/5 for 19 ratings

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Last modified on: October 17^th 2010

For 4 people, you will need:

1 1 leek
2 1 shallot
3 250 g salmon fillet
4 2 tablespoons olive oil
5 2 tablespoons olive oil
6 100 g feta
7 150 g plain yoghurt
8 1 teaspoon tomato paste
9 ½ lemon (optional)
10 salt
11 pepper
Total weight: 875 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
45 min.	16 min.	1 hour 1 min.

Keeping: 1 or 2 days in the fridge, folded in a plastic film.

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...

Step by step recipe

Stage 1 - 25 min.

Prepare and chop 1 leek.

Prepare and chop 1 shallot.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,441 Kcal or 6,033 Kj	80 gr	38 gr	108 gr
72 %	31 %	4 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
165 Kcal or 691 Kj	9 gr	4 gr	12 gr
8 %	4 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
360 Kcal or 1,507 Kj	20 gr	9 gr	27 gr
18 %	8 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 7.11 €
Per person : 1.78 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Salmon fillet: You can check-out other recipes which use it, like for example: Grilled fillet of salmon with corn salad cream, Gravlax, Baked salmon fillet, ... All
	Plain yoghurt: You can check-out other recipes which use it, like for example: Spinach fritters, Home-made doner kebab, Tzatziki, 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, Moussaka, Mediterranean toast, Lumberjack turnovers, Courgette tart with mint, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Confit of carrots with bacon, Gisèle's Pasties, Tomato pesto, Fillets of sole Dieppoise, ... All

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