Cretan-style salmon

A recipe from cooking-ez.com

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 Greek yoghurt
• 8 1 teaspoon tomato paste
• 9 ½ lemon (optional)
• 10 salt
• 11 pepper
• Total weight: 810 grams

Times:

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

Step by step recipe

1	Prepare and chop 1 leek. Prepare and chop 1 shallot.
2	Cut 250 g salmon fillet into 2 cm (1 inch) cubes, or thereabouts, keeping only the flesh and removing any skin and bones.
3	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.
4	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.
5	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.
6	Put the pan back on medium heat and add 100 g feta cut into small pieces. Stir until it is melted.
7	Add 150 g Greek yoghurt and 1 teaspoon tomato paste, and bring to the boil while stirring. Heat the serving plates.
8	Return the salmon cubes to the pan and stir gently. Add the juice of ½ lemon if you like and remove from the heat.
9	Arrange on the plates: lay a bed of leek and pour the salmon and sauce on top. Serve without delay.

Remarks

If you don't have any yoghurt, you can replace it with cream, but this adds a lot more calories.

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