Josh was so impressed by a dish Kristine prepared recently that he felt it needed to be shared. Below is the recipe for Kristine's exquisite seared salmon served on homemade focaccia bread with arugula and a yogurt cucumber dill sauce. This meal is perfect for the summer season!
Seared Salmon Focaccia
Ingredients
Focaccia
1/4 cup extra-virgin olive oil
1 teaspoon of active dry yeast
3/4 cup warm water (about 110°F)
2 cups flour
1 teaspoon honey
Salmon
2 salmon fillets (about 8 oz each)
Salt, to taste
Freshly ground black pepper, to taste
1 Tablespoon extra-virgin olive oil
Cucumber Yogurt Dill sauce
1 cup Greek yogurt 1 teaspoon
1 cup cucumber, finely chopped or grated.
1 tablespoon lemon juice
1 clove garlic, minced (optional)
Salt, to taste
Plus 2 cups of fresh arugula
Instructions
1. Bake the Focaccia
o Activate the Yeast:
1. In a small bowl, combine 3/4 cup warm water, 1 teaspoon honey, and 1 teaspoon active dry yeast.
2. Stir gently and let it sit for about 5-10 minutes (until frothy).
o Mix the Dough:
1. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon salt.
2. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil.
3. Stir until the dough comes together. It will be sticky.
o Knead the Dough:
1. Transfer the dough to a lightly floured surface.
2. Knead for about 5-7 minutes, until smooth and elastic, adding a little more flour if necessary to keep it from sticking too much.
o First Rise:
1. Lightly oil a large bowl with 1 tablespoon of olive oil.
2. Place the dough in the bowl, turning it to coat with oil.
3. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until dough doubles in size.
o Shape the Dough:
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil.
3. Punch down the dough and transfer it to the prepared baking sheet.
4. Using your fingers, gently stretch and press the dough out to an approximately 9x13-inch rectangle.
o Second Rise:
1. Cover the dough with a damp cloth and let it rise for another 20-30 minutes.
o Prepare for Baking:
1. Using your fingers, poke deep dimples all over the surface of the dough.
2. Drizzle the top with more olive oil (about 1-2 tablespoons).
3. Sprinkle with coarse sea salt and fresh herbs to taste.
o Bake:
1. Bake in the preheated oven for 20-25 minutes, until golden brown and cooked through.
o Remove from the oven and place on a wire rack.
2. Prepare the Salmon
o Cook the salmon:
1. Pat the salmon fillets dry with paper towels to remove excess moisture. This helps achieve a nice sear.
2. Heat a large, non-stick skillet over medium-high heat.
3. Add 1 tablespoon of olive oil to the pan and let it heat until shimmering but not smoking.
4. Season both sides of the fillets with salt and freshly ground black pepper.
5. Place the salmon fillets skin-side down in the hot skillet.
6. Press down gently on the fillets with a spatula to ensure the skin makes good contact with the pan. Cook for about 4-5 minutes without moving them, until the skin is crispy, and the fillet is cooked about three-quarters of the way up.
7. Carefully flip the fillets using a spatula.
8. Cook for another 2-3 minutes on the other side, until the salmon is just cooked through.
3. Combine cucumber yogurt dill sauce:
· Prepare the Cucumber:
o If using grated cucumber, place it in a clean kitchen towel and squeeze out excess moisture. If using finely chopped cucumber, ensure it is well-drained.
· Mix the Ingredients:
o In a medium bowl, combine 1 cup Greek yogurt and 1 cup prepared cucumber.
o Add 2 tablespoons of chopped fresh dill, 2 tablespoons of lemon juice, and minced garlic.
o Season with salt and freshly ground black pepper to taste.
· Stir and Chill:
o Stir the mixture until well combined.
o Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Final assembly
o Cut a strip of focaccia slightly larger than your salmon fillets. Next, layer a generous scoop of yogurt sauce on top, followed by a handful of arugula and a piece of freshly seared salmon.
o Enjoy!
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