Paprika Salmon with Cashew Yogurt Tzatziki
and Greek salad
This Mediterranean-inspired meal tops tender broiled salmon with creamy paleo-friendly tzatziki for a variety of textures and flavors.
Smarts: Zest the lemon before slicing it into wedges. Use the zest in tzatziki and the wedges to squeeze over the fish.
- Butter - 2 Tbsp
- Dill, fresh - 1/2 tsp , chopped
- Paprika - 1/2 tsp
- Salt - 1/2 tsp
- Honey - 1/2 tsp
- Garlic powder - 1/4 tsp
- Black pepper - 1/4 tsp
- Lemons - 1 , wedges
- Foil - for broiling
- Salmon - 1 lb
- Cucumbers - 2 oz , finely grated (preferably a seedless variety)
- Garlic - 2 cloves , grated or chopped
- Yogurt, paleo-friendly cashew or coconut - 1 cup
- Oil, olive - 1 Tbsp
- Lemon zest - 1 tsp
- Shallots - 1 clove , diced
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Vinegar, red or white wine - 1 1/2 Tbsp
- Oil, cooking - 3 Tbsp
- Cucumbers - 8 oz , chopped (preferably a seedless variety)
- Lettuce, romaine - 1 heart , chopped
Shallots - Dice shallots. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together shallots, mustard, honey (portion for salad), and vinegar. Add cooking oil while whisking. (Can be done up to 5 days ahead)
Make dill-paprika butter - Soften butter in the microwave. Chop dill. Stir dill, paprika, salt, honey (portion for tacos), garlic powder, and black pepper into softened butter. (Can be done up to 5 days ahead)
Make tzatziki - Grate cucumbers (portion for tzatziki) and then squeeze gently in a paper towel or clean dish towel to remove excess moisture. Grate or finely chop garlic. Combine cucumbers, garlic, cashew yogurt, olive oil, and lemon zest. Stir well until smooth. Season with some salt and pepper. (Can be done up to 3 days ahead)
Cucumbers (portion for salad) - Chop. (Can be done up to 2 days ahead)
Lettuce / Lemons - Prep as directed.
Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.
Line a sheet pan with foil and brush it with some oil. Spread salmon out on pan, skin-side down. Spread dill-paprika butter over top of the salmon. Broil salmon until it flakes easily with a fork, 5 to 10 minutes (depending on thickness).
While the salmon cooks, make salad by tossing cucumbers and lettuce in vinaigrette until dressed to your liking.
Spoon any accumulated sauce over top of the salmon and then transfer to serving plates.
Serve salmon with lemon wedges and tzatziki. Enjoy salad on the side.