Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
188 K 4.5/5 (20 reviews)
1 hour 1 min.
Easy
8 people
11 IngredientsLast modified on: February 8th 2020
2 
2 
1 lb + 1.6 oz salmon fillet
4 tablespoons 
7.0 oz 
10.6 oz Greek yoghurt
2 teaspoons tomato paste
1 
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 1 lb + 1.6 oz 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 4 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 4 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 7.0 oz feta cut into small pieces. Stir until it is melted.
Stage 7 - 5 min.
Add 10.6 oz Greek yoghurt and 2 teaspoons 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 1 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 | 150 RDI=60 % | 70 RDI=6 % | 240 RDI=40 % | 3,030 RDI=150 % | 12,690 RDI: 150 % |
| 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 8 people : 14.75 €
- 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, Gravlax, Fillet of salmon meunière, Baked salmon fillet, ... See them all 6
Greek yoghurt
Like these other recipes: Norwegian tartines, Tzatziki, Home-made doner kebab, Light herb sauce, Spinach and cashew brik rolls, ... See them all 7
Feta
Like these other recipes: Thin summer tart "à la grecque", Cretan salad, Kalamata Salad, Greek Pesto, Greek salad, ... See them all 24
Olive oil
Like these other recipes: Potimarron braised in meat jus, Sautéed pork with mushrooms in a cream sauce., Cheese tart, Fish fillet in express cooking envelope, Grilled ham and bechamel sandwiches, ... See them all 530
Other recipes you may also like
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.July 4th 2010189 K 25 1 hour 20 min.
Tomato and courgette tart
This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.July 18th 2010234 K4.2 2 hours 5 min.
Vegetable rosette tart
Blanched courgettes and carrots arranged in a rosette with a feta filling.October 6th 2010182 K3.8 1 hour 55 min.
Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.September 5th 2010188 K4.6 55 min.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.October 3rd 2010245 K5 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.