Responsible Choice Greek Salmon

Serves 4.Greek Salmon

All you need:

  • 1 cup nonfat plain Greek yogurt
  • 1/2 cup small diced peeled cucumber
  • 1 tbsp dill weed
  • 1 clove garlic, minced
  • 1 tsp celery salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 4 (5 oz each) Responsible Choice salmon filets
  • 1/2 cup halved pitted kalamata olives
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup crumbled feta cheese

All you do:

  1. To make cucumber yogurt sauce, combine Greek yogurt, cucumber, dill weed, garlic, celery salt and black pepper in a medium bowl. Set aside.
  2. Heat olive oil in a medium skillet over medium-high heat. Cook salmon, skin side up, for about 4 minutes. Turn the fish over with a spatula, and cook another 3 to 5 minutes until the salmon is opaque and flaky.
  3. Transfer salmon to plate and top with cucumber yogurt sauce, olives, tomatoes and feta cheese.

Author: Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.