When I’m in Greece, I notice lots of folks there buying and eating salmon, even though it comes from Norway and Greeks have a wide array of small, medium and large fish from Mediterranean waters. When in Greece, I don’t eat salmon but now that I am back in Canada, we have plenty of wild caught salmon and even more farmed salmon. Choose wild caught as it has a red colour and tastier. For sure.
So, I’m a Greek living in Canada and I love the flavours of Greece and we love our fish dressed in an olive oil and lemon sauce called “Ladolemono”. The very basic recipe is 3-4 parts oil and the rest being lemon juice.
Here, I’ve made a fancier ladolemono by using the juice of lemons, oranges and grapefruit…my new fave for dressings. There’s shallots, capers and Kalamata olives for an umami effect and some fresh thyme. You may choose whatever herb suits your mood.
The accompaniment to this dish is a mix of green beans and bulgur wheat, a healthy ancient Greek staple made from cracked wheat. Eat all the beans and bulgur you like…it’s filling tastes great and healthy for ya.
Seared Lemon Salmon With Green Beans and Bulgur
4 salmon fillets, skin on
2 Tbsp. room temperature butter
zest of 4 lemons
fine sea salt and fresh ground pepper
2 Tbsp. olive oil
2 large shallots, peeled and halved
1/4 cup minced shallots
1 Tbsp. wine vinegar
1 Tbsp. Dijon mustard
1 clove garlic, minced
1 Tbsp. honey
juice of 1 lemon
juice of 1 orange
juice of 1/2 grapefruit
3 Tbsp. chopped capers
12 Kalamata olives, pitted and sliced
2 tsp. fresh thyme leaves
1/2 – 3/4 cup extra-virgin olive oil
salt and pepper to taste
Green Beans with Bulgur Wheat
1 lb. of fresh green beans, trimmed
1 cup medium bulgur wheat, rinsed
1 tsp. salt
toasted sliced almonds
- Rinse your salmon and pat-dry. Make three slits into the skin of each fillet. Rub both sides with butter and sprinkle lemon zest, salt and pepper, set aside. Meanwhile, in medium jar add the wine vinegar, shallots and allow to rest for 5 minutes. Now add the remaining ingredients (except for salt and pepper) and seal with a lid and shake. Taste and adjust seasoning with salt and pepper.
- Place a large pot of water to boil and add a good amount of salt. Once aboil, add your beans and boil for 5-6 minutes. Rinse under cold water and drain. In a medium bowl, add the bulgur, salt and enough hot water to just cover and place the lid on. Allow for the bulgur to soften, bloom for 10 minutes then fluff with a spoon. Mix the beans with the bulgur and set aside.
- Mix the dressing in increments with the beans and bulgur, adding more dressing according to taste. Reserve, keep warm.
- Place a large skillet on your stovetop over medium-high heat and add your olive oil. Place the salmon skin side down along with the shallots and sauté for 5 minutes or until you see that the salmon’s meat has become opaque to almost the middle. Carefully flip the salmon onto the other side and sauté for another 3 minutes (flip the shallots as well).
- Divide and plate the beans and bulgur on each plate and place the salmon on top. Spoon more dressing around the fish and garnish with sautéed shallots, almonds and caper berries. Serve with a Gerovassliou Malagouzia.
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