Let’s face it, life is crazy busy. We have jobs, families, friends, pets and a plethora of other activities to keep us busy. Sometimes you just want to take it easy and throw together a bright and fresh dinner to lighten the load. This salmon with yogurt sauce and watercress is the perfect dish to leave you feeling all the feels and give you clarity for any part of your week.
Warm Salmon Salad with Yogurt Sauce and Watercress
Golden Raisin Yogurt
1/4 cup walnuts
1 Persian cucumber, finely chopped
1 cup plain Labneh or whole-milk
1/4 cup golden raisins, chopped
2 cloves garlic, grated
1 teaspoon lemon zest, finely grated
1 teaspoon fresh lemon juice
1 tablespoon mint leaves, chopped
2 tablespoons cilantro, chopped
1 tablespoon nigella seeds
1 tablespoon olive oil, plus more for drizzling
Freshly ground pepper
Preheat oven to 350 degrees. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, approximately 5 minutes. Let cool, then finely chop. Mix all ingredients in a medium bowl to combine; season with salt and pepper to taste.
4 8-ounce, center cut salmon filets
Salt and pepper to taste
Preheat broiler. Season salmon and broil, careful not to burn the edges, until center is medium-rare at thickest part, approximately 6-8 minutes rotating pan halfway through.
Spoon some of the yogurt onto a plate. Break salmon up and arrange on top of yogurt mix. Top with your favorite greens — it’s shown here with watercress — and drizzle with olive oil.
Amanda Elliott is the chef at Peachtree Catering in Columbia. She also authors the website www.rusticsupper.com.