Ingredients
Tzatziki:
130 g (1/2 cup) greek style yoghurt (or strained)
1 TBS extra virgin olive oil
1 TBS white wine vinegar
juice of half a lemon
1 clove of garlic, finely minced
70 g cucumber (about half a cucumber), peeled, seeded and diced
1 tsp fresh dill, chopped
salt and white pepper to taste
Sandwiches:
2 salmon fillets
grapeseed oil, salt & pepper to cook
4 slices of bread (I like to use sourdough)
olive oil to drizzle
baby arugula to serve
Preparation
For the tzatziki, make ahead of time and refrigerated to allow the flavors to really sink in. It is as easy as mixing all the ingredients together, and giving it a taste or two throughout to make sure the flavors balance.
To make the sandwiches, sprinkle the salmon fillets with salt and pepper and let rest for 15 minutes. Drizzle grapeseed oil (or cooking oil of choice) in a frying pan and cook the salmon, turning it only once on each side.
While the salmon is cooking, toast the bread. To serve, drizzle some extra virgin olive oil on the bread, place a bed of arugula on one side, add the salmon fillet and top with a good dollop of tzatziki.
