Feta & Greek Cucumber Yogurt Dip

Feta & Greek Cucumber Yogurt Dip

Ingredients:

1 hothouse cucumber

14 ounces containers Greek yogurt

2 tablespoons lemon juice

1 1/2 teaspoons finely minced garlic

1 tablespoon finely chopped fresh dill

2 teaspoons apple cider vinegar

2 ounces feta cheese, crumbled

1 teaspoon salt plus more to taste


Directions:

Cut cucumber in half, lengthwise. Use a spoon to scrape out the seeds then discard them. Grate cucumber.

Scatter grated cucumber over a clean dishcloth (or paper towels). Sprinkle with 1/4 teaspoon of salt. Then let sit at least 10 minutes. Then, gather up the corners of the dishcloth and squeeze as much liquid from grated cucumber as possible.

In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, apple cider vinegar, chopped dill, garlic and the feta cheese. Season with 3/4 teaspoon of salt then taste and adjust as necessary with more salt.

Serve immediately.

Sour Cream Baked Salmon

Sour Cream Baked Salmon 

Ingredients:

Four 6-ounce salmon filets

1/2 cup sour cream

1 1/2 teaspoons whole grain mustard

1/3 cup grated parmesan cheese

Salt and pepper


Directions:

Heat oven to 425 degrees F. Lightly oil a rimmed baking sheet or baking dish. (Instead of oiling the pan, you could also line with parchment paper).

In a small bowl, combine sour cream, mustard and the cheese. Season with salt and pepper to taste.

Place salmon onto baking sheet then spread about 2 tablespoons of sour cream mixture on top of each salmon filet.

Bake 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick the salmon is, it may need a few minutes longer.

Remove from oven then cover lightly with aluminum foil and let rest 5 to 10 minutes. During this time, the salmon will continue to cook.