Cretan-style salmon


Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
175K 4.5/5 based on 20 reviews
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Last modified on: February 8th 2020

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For 4 people, you will need:

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Times for this recipe
Preparation: 45 min.
Cooking: 16 min.
All in all: 1 hour 1 min.
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Step by step recipe


Stage 1 - 25 min.
Cretan-style salmon
Prepare and chop 1 leek.

Prepare and chop 1 shallot.

Stage 2 - 5 min.
Cretan-style salmon
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.
Cretan-style salmon
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.
Cretan-style salmon
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.
Cretan-style salmon
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.
Cretan-style salmon
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.
Cretan-style salmon
Add 150 g Greek yoghurt and 1 teaspoon tomato paste, and bring to the boil while stirring.

Heat the serving plates.

Stage 8 - 5 min.
Cretan-style salmon
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.
Cretan-style salmon
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.
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 recipe80 30 %30 3 %120 20 %1,520 80 %6,350 80 %
Per 100 g9 4 %4 0 %10 2 %190 9 %780 9 %
Per person20 7 %8 1 %30 5 %380 20 %1,590 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Milk
How much will it cost?
  • For 4 people : 7.35 €
  • Per person : 1.84 €

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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)
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