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Lemongrass Tzatziki
Seared
Salmon
with Lemongrass Tzatziki Tomato Salad
Shrimp
Lemongrass Tzatziki Dip
Grilled Lamb Loin Chops and Eggplant with Lemongrass Tzatziki
Stan
Frankenthaler's Pan-Seared Ponzu Scallops with Lemongrass Tzatziki-Herb
Salad
WINE NOTES
Naia Verdejo: The Rueda region produces light,
fresh and very crisp whites from the verdejo grape. Slightly herby but
full of citrus lemon peel, this is a great wine for dishes that combine
rich and light with hot and cold.
William Knuttel
Cabernet Sauvignon: Some great wine makers are
creating their own ‘retirement’ wines. Usually they are fairly
inexpensive, from more interesting regions and are crafted by legends.
Cabernet and lamb are meant to be together, especially with the dark,
smoky jammy fruit of this wine with dried currants, coffee, white pepper
and tons of blackberries.
Okouka
Junmai Namazake: This is a rice wine from Japan
-- unpasteurized and fresher. Sake is a great twist on a cocktail wine,
with fresh flavors of herbs, cherry blossoms and banana. It complements
many finger foods and dips and adds a little mystery to a gathering. |
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Seared
Salmon
with Lemongrass Tzatziki Tomato Salad
Serves 4
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2 tablespoons
coarsely crushed fennel seed
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4 fillets center cut wild
salmon, 8 ounces each, skin off
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3 large ripe heirloom
tomatoes, cut into ˝-inch dice
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1 ˝ cups Lemongrass Tzatziki
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Kosher salt and freshly
ground black pepper
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Canola or grapeseed oil for
cooking
Place fennel seeds on a plate.
Season the salmon on both sides with kosher salt and freshly ground black
pepper, then press in plate of fennel. In a sauté pan coated lightly with
oil over medium-high heat, sear the salmon until crusty and golden brown,
then flip. Cook about 4-5 minutes a side for medium-rare. Meanwhile, in
a medium bowl, mix together the tomatoes and Lemongrass Tzatziki and
season with kosher salt and freshly ground black pepper. Using a 4-inch
low o-ring or tuna can with top and bottom removed, mold the tomato salad
and top with salmon.
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