This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
194 K 4.5/5 (20 reviews)
1 hour 1 min.
Easy
7.35 €
4 people
11 IngredientsLast modified on: February 8th 2020
1 
1 
250 g salmon fillet
2 tablespoons 
100 g 
150 g Greek yoghurt
1 teaspoon tomato paste
½ 
Times for this recipe
Preparation: 45 min.
Cooking: 20 min.
All in all: 1 hour 1 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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 Greek yoghurt and 1 teaspoon tomato paste, and bring to the boil while stirring.
Heat the serving plates.
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
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.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 30 RDI=3 % | 120 RDI=20 % | 1,520 RDI=80 % | 6,350 RDI: 80 % |
| Per 100 g | 9 RDI=4 % | 4 RDI=0 % | 10 RDI=2 % | 190 RDI=9 % | 780 RDI: 9 % |
| Per person | 20 RDI=7 % | 8 RDI=1 % | 30 RDI=5 % | 380 RDI=20 % | 1,590 RDI: 20 % |
How much will it cost?
- For 4 people : 7.40 €
- Per person : 1.85 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Salmon fillet
Like these other recipes: New Zealand pies, Grilled fillet of salmon with corn-salad cream, Fillet of salmon meunière, How to grill salmon well, Gravlax, ... See them all 6
Greek yoghurt
Like these other recipes: Spinach and cashew brik rolls, Norwegian tartines, Light herb sauce, Home-made doner kebab, Lebanese-style chickpea salad, ... See them all 7
Feta
Like these other recipes: Feta in olive oil with herbs, Feta and spinach brik pie, Multicoloured cucumber-tomato salad, Greek style sandwiches, Pasta with cherry tomatoes, olives and feta cheese, ... See them all 26
Olive oil
Like these other recipes: Kérinou slices, Cauliflower coconut curry, Celeriac and mushroom gratin, Mussels with arroz negro, Roast cabbage with lemon, ... See them all 535
Other recipes you may also like
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017951 K 54 20 min.
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes". May 30th 2020349 K4.7 20 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017366 K3.9 3 hours 30 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. July 14th 2025522 K4.6 12 hours 60 min.
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce. March 29th 2020351 K3.8 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
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 e-mail address 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.