Tzatziki Sauce

When we posted about the cooking class that we took last spring (read about it here,) Jordan and I said we would be sharing recipes with you in the future. Well, the future is now, and today we are sharing the recipe for tzatziki sauce with you.  Last Saturday I fixed baked salmon for Mike and me for dinner, but I didn’t have time to marinate the salmon before baking it.  I decided to quickly make tzatziki sauce for it, and that was he right decision.  The sauce brought the salmon to a whole new level.  Oh, and to bake the salmon, I just added pink Himalayan salt (available here) and Everything But the Bagel seasoning from Trader Joe’s.  I was even too lazy to heat u the grill, so that’s why we used the oven.  In our cooking class, we teamed the tzatziki sauce with chicken skewers, and it was delicious then, too.  I am guessing that this sauce can be used with any meat or fish, and it will be a wonderful bonus flavor for your meal.  I served the salmon with a pasta salad that I made using my herbs and veggies from our C.S.A., and caramelized carrots.  Most of the carrots also came from our C.S. A.  For dessert we had ice cream topped with fresh peaches.  Here’s the recipe for the sauce:

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Tzatziki Sauce

Ingredients

  • 1/2 English cucumber ( I used a regular a whole regular cucumber from our C.S.A.)
  • 1/2 teaspoon sea salt, plus more to taste
  • 2 cups whole milk plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill leaves
  • 1 tablespoon finely chopped fresh mint leaves (I omitted this)
  • Freshly ground pepper to taste

Instructions

  1. Grate cucumber, transfer to a fine-mesh sieve set over a medium bowl, and toss with the 1/2 teaspoon salt. Let cucumber stand for 10 minutes and then press with the back of a spoon to expel liquid; discard any excess liquid.
  2. Transfer cucumber to a medium bowl and add remaining ingredients, stir to combine. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until needed; tzatziki will last 2 to 3 days stored this way.
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Lucky for me, I had all of the ingredients on hand so it was easy to whip this tzitziki sauce up in no time.  And using herbs from my herb garden was a bonus.  I love going out to the courtyard and snipping this and that to use in our meals.  It’s always amazing to me how a little extra effort when cooking a meal can elevate the entire meal.  This salmon would have been good but just ho-hum.  Dressing it up a little made it taste so much better.  And thankfully, there was enough left over that we used the salmon in scrambled eggs for brunch the next morning.  Have you tried that?  So good…….

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Take care.

Comments

  1. Beth says

    Tazatiki is one of my go-to summer dishes. I use mint in mine as well a flat parsley. Your right it is wonderful with salmon. I usually serve it with a eggplant and tomatoes dish & Tabouli. I live all those Nightshades.

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