2 greek salmon recipes for summer
Transport your tastebuds to Greece this summer as Chef Krystina Kalapothakos shares two authentic recipes that are easy to make and packed with fresh flavors! Check them out below!
Recipes and Photography by Chef Krystina Kalapothakos
Salmon Souvlaki Pita
Serves 4
INGREDIENTS
For the Souvlaki Marinade
2 pound Kvaroy Arctic salmon fillet
1/2 cup lemon juice
3-4 large garlic cloves minced
4 tablespoons fresh dill chopped
4 tablespoons fresh parsley chopped
4 tablespoons fresh mint chopped
4 tablespoons extra virgin olive oil
1 tablespoon dijon mustard
Salt & Pepper to taste
For the Souvlaki Pita
4 slices of pita bread
1 English cucumber, diced
2 cups of tiganites patates french fries (seasoned with sea salt and oregano)
2 large Roma tomatoes diced
1/2 red onion, diced
A dollop per pita beet dip or tzatziki dip to serve (find recipes here)
1/4 cup Kalamata olives, halved to serve
DIRECTIONS
Let's make the salmon souvlaki marinade first. Defrost your salmon according to Kvaroy Arctic packaging.
Once defrosted, set aside on a baking tray lined with parchment paper.
In a large bowl whisk together the oil, lemon juice, garlic, herbs, dijon mustard, salt, and pepper. Set aside.
Remove the skin from the salmon filets. I gently run my knife across the bottom of each fillet and remove the skin. Cut the fillets vertically in half and then cut into 1-inch cubes.
Once the salmon is ready, toss lightly in the marinade. Make sure the salmon is coated in the sauce and then prepare the grill. Note: The acid in the sauce will begin to cook the salmon, so you do NOT want the salmon sitting in the sauce too long. Arrange the 4 skewers and place about 6-8 salmon cubes on each skewer making sure to leave some room in between salmon cubes.
Prepare the grill and place foil over the grill grates. Lightly oil the foil as this will help prevent the salmon from sticking. Place each skewer on the foiled grill and cook for approximately 4 minutes on each side. Rotate the skewers and cook again for an additional 4 minutes. Remove from grill and enjoy with freshly squeezed lemon juice.
To prepare the souvlaki pita:
Open pita bread and spread either tzatziki dip or beet dip and then add your fries, salmon souvlaki, cucumber, tomato, onion. Serve with kalamata olives & feta cheese.
Smoked Salmon Eggs Benedict with a Greek Hollandaise Sauce
Serves 4
INGREDIENTS
4 eggs, poached
pita bread or English muffins
½ cup cooked spinach
4 slices of Kvaroy Arctic smoked salmon (make sure the package is defrosted according to package instructions)
4 strips of sliced bell pepper
4 tomato slices
Optional: Add avocado for additional flavor
Greek Hollandaise sauce (recipe below)
For the Hollandaise Sauce
4 egg yolks
juice from 1 lemon
2 tablespoons unsalted clarified butter - melted
½ cup plain Greek yogurt
1 teaspoon Dijon mustard
pinch of cayenne pepper
pinch of oregano
pinch of salt
DIRECTIONS
Poach eggs until they are slightly runny. I poach them for 3-4 minutes or until whites are set and yolks are runny. Remove with a slotted spoon and set aside.
Place pita bread or English muffins in a toaster and lightly toast. Remove and set on serving plates.
On each pita bread piece or English muffin, place a good amount of cooked spinach.
Add 1 bell pepper slice and 1 tomato slice. Place 1 poached egg over the top of the tomato and roll the smoked salmon and place over the top. Serve with creamy hollandaise sauce.
For the Hollandaise Sauce
Prepare a double boiler over medium heat (use metal bowls). Whisk in the egg yolks and lemon juice. Continue whisking until the egg yolks turn lighter in color and become thick. Be careful not to burn the yolks as that will result in curdling. Remove from heat and add the melted butter.
Next, whisk in the yogurt, Dijon mustard, cayenne pepper, oregano, and salt. Keep sauce warm until ready to serve.