Crispy-Skinned Salmon with Turmeric Yogurt, Tomatoes, Cucumbers, and Red Onion

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Summer means enjoying nature’s bounty of fresh produce for epic entertaining moments. My go-to markers for a great summer meal: affordable and high quality. That’s why I love my pals at ALDI because they have everything I need to make an elevated summer dish, like this Crispy-Skinned Salmon with Turmeric Yogurt, Tomatoes, Cucumbers, & Red Onion — which is one of my favorites for entertaining because it tastes great hot or cold. We eat with our eyes first, and this dish sure is pretty. So, get ready for endless summer hangouts, backyard bbq’s, and impromptu picnics because we’ve made it, summer is HERE, and it’s time to PARTY. 


In this recipe, turmeric is toasted in olive oil with garlic and folded into yogurt with lemon juice. Tomatoes, cucumbers, and red onion are tossed with lemon juice and olive oil, and salmon is cooked in a hot skillet for extra crispy skin. We eat with our eyes first, and this dish is sure to please a crowd.

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Crispy-Skinned Salmon with Turmeric Yogurt, Tomatoes, Cucumbers, and Red Onion

Serves: 4 people

Active Time: 15 minutes

Total Time: 25-30 minutes

Level: Easy



Ingredients:

TURMERIC YOGURT

  • 2 tablespoons olive oil

  • 1 heaping teaspoon Simply Nature ground turmeric

  • Kosher salt and freshly ground black pepper

  • 2 cloves fresh garlic

  • 2 cups Simply Nature Organic Greek yogurt

  • 1/2 lemon, zest and juice

SALAD

  • 2 cups Flavor Tray cherry tomatoes

  • 2 mini cucumbers, thinly sliced

  • 1 small red onion, thinly sliced

  • 1 fresh lemon, zest and juice

SALMON

  • 1 fresh skin-on Atlantic salmon half (5, 6-ounce portions)

  • Kosher salt

  • Avocado oil spray

GARNISH:

  • 1/2 lemon

Steps:

MAKE THE TURMERIC YOGURT: In a small saucepan over a medium-low heat, combine 2 tablespoons olive oil, 1 heaping teaspoon of ground turmeric, salt and pepper, and 2 cloves grated garlic. Cook, stirring occasionally, until fragrant, about 1-2 minutes.

MAKE THE SALAD: Toss together all salad ingredients in a medium bowl, season with salt and pepper to taste. Toss again. Set aside.

COOK THE SALMON: Pat the fish dry and slice into 6-ounce filets and season all sides with salt. Add a thin layer of oil to the exterior of the fish and place in a cold skillet. Set the heat to medium, cook 10-12 minutes flip and then cook 1-2 minutes longer. 

To plate, start with the yogurt, top with fish (skin-side up), and finish with salad. Garnish with the remaining lemon half, squeeze the juice over everything and enjoy!



Cook’s Notes: if you want to maximize time in the kitchen, make the salad while the salmon cooks!




Savory, Entertaining with ElenaElena BesserComment