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Submitted by Faigy Kizelnik This flavorful salmon is one of my family favorites. I developed this recipe when I was roaming my sister-in-law’s kitchen for some real food after missing supper in seminary that night. After raiding her fridge and finding just a few veggies and basics, all I needed was a protein. We decided on salmon since the fish store is closer than the butcher. I made this recipe many times after, perfecting it each time. The dipping sauce was added to this dish later on. This is how my fam’s favorite recipe came to being. This recipe may have many steps, however, aside from being a full, nourishing meal, all components can be prepared in advance. Bake the fish fresh before serving and rewarm the veggies.
4 slices salmon
4 frozen basil cubes, divided
4 frozen garlic cubes, divided
7 teaspoons lemon juice, divided
4 teaspoons olive oil
oil for frying
salt and pepper
2 tomatoes, diced
10 mini mushrooms, diced
4 teaspoons plain Greek yogurt
Bulgarian cheese, crumbled, for sprinkling
sliced scallions for sprinkling
Combine 2 frozen garlic cubes, 2 frozen basil cubes, 4 teaspoons lemon juice and 4 teaspoons olive oil in a Ziploc bag.
Add 4 slices of salmon and salt and pepper to taste. Let marinade in the fridge at least a half hour.
Sauté tomatoes, mushrooms, and 2 frozen garlic cubes in a greased pan over medium heat, for about 12 minutes. Add salt and pepper to taste.
Mix yogurt, 2 frozen basil cubes and 3 teaspoons lemon juice.
Bake uncovered on 400F for 17 minutes.
Place sautéed veggies on top of each slice. Sprinkle crumbled Bulgarian cheese and sliced scallions. Add dipping sauce on the side.
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