Best Lemon Mint Tzatziki Recipes

Poached Salmon with Lemon Mint Tzatziki image

Provided by Ellie Krieger

Time 3h18m

Yield 6 servings

Number Of Ingredients 16

2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
1 (2 pound) salmon fillet with skin
1 scallion, top only, thinly sliced
1 cup Lemon Mint Tzatziki, recipe follows
1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper

Steps:

Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 307 calorie, Fat 17 grams, SaturatedFat 3 grams, Carbohydrate 4 grams, Protein 32 grams

Poached Salmon With Lemon Mint Tzatziki image

Provided by dkam1719

Categories Brunch

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups dry white wine
4 cups water
2 bay leaves
2 sprigs fresh flat leaf parsley
2 lemons, thinly sliced
2 lbs skin on salmon fillets, pin bones removed
1 scallion, thinly sliced (green part only)
1 cup plain nonfat yogurt or 3/4 cup plain Greek yogurt
1/2 large English cucumber, seeded
1 teaspoon olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/2 teaspoon minced garlic
1 tablespoon finely chopped of fresh mint
salt and pepper

Steps:

Salmon:.
Put the wine, water, bay leaves, parsley and one of the sliced lemons in a large skillet and bring to a simmer. Add the salmon skin side down. Add more water if necessary to cover the fillet. Cover the skillet and simmer over low heat until the fish is just cooked through, about 10 minutes per inch thickness. With two large spatulas carefully transfer the fish to a plate, cover it and let it cool. Transfer to the refrigerator to chill completely- about 3 hours.
Once chilled, remove the skin from the salmon. Uncover the fish, place a clean plate or baking sheet on top and flip the two over to the fish is skin side up on the clean plate. Peel the skin from the fillet and scrape away any discolored flesh. Flip the fish again right side up onto a serving plate. Garnish with the scallion greens and the remaining lemon slices.
Sauce:.
If using regualr yogurt spoon it into a strainer lined with a paper towel or coffee filter and set over a bowl. Let is drain and thicken for 30 minutes. Coarsely grate the cucumber. Drain it well in another strainer for a minute or two pressing out as much liquid as possible.
In a meduim bowl stir together the drained or Greek yogurt, the grated cucumber oil, lemon juice and zest, garlic and mint. Season with salt and pepper.
Sauce will keep 3 days in airtight container in fridge.

Nutrition Facts : Calories 283.6, Fat 6.2, SaturatedFat 1, Cholesterol 79.6, Sodium 142.6, Carbohydrate 10.5, Fiber 2, Sugar 4.4, Protein 33.3

LEMON MINT TZATZIKI image

Categories Yogurt

Yield 1 cup

Number Of Ingredients 8

1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper

Steps:

Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours. Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.