Easy Salmon in Ouzo Greek-Yogurt Cream Sauce
This is a great dish for a quick weeknight meal but also an impressive main course for company. You can substitute the salmon with any fleshy fish. It's nice with thick halibut or cod, too. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- Salmon in Ouzo-Cream Sauce
- 4 salmon fillets 6 oz / 180 g each
- Salt pepper to taste
- ½ cup ouzo
- ½ cup fresh strained orange juice
- 6 tablespoons extra virgin Greek olive oil
- 1 small fennel bulb finely chopped
- 2 garlic cloves finely chopped
- 2 cups cherry or teardrop tomatoes halved
- 2/3 cup Greek yogurt
- ½ cup light cream
- 2 tablespoons fresh chopped basil leaves
- 1 teaspoon grated lemon zest
Lightly season the salmon with salt and pepper. Whisk together ¼ cup of ouzo, the orange juice, and 2 tablespoons olive oil in a medium bowl. Place the salmon fillets in the marinade and refrigerate, covered, for up to three hours. Remove and save marinade.
Heat 2 tablespoons olive oil in a large heavy skillet or wide, shallow pot. Sauté the fennel over medium heat until soft, about 6 minutes. Stir in the garlic and stir for a minute to soften. Push the fennel-garlic mixture to the side of the skillet and add the salmon. Sear lightly, turning with kitchen tongs to color slightly on both sides.
Spread the fennel mixture evenly around the salmon again and add the tomatoes. Carefully pour in the remaining ouzo. As soon as it steams up, cover the skillet for about 4 minutes, and let the salmon cook with the tomatoes, ouzo and fennel.
While the salmon is cooking, whisk together the marinade, Greek yogurt and light cream until smooth. Season lightly with salt and pepper. Pour this into the skillet over and around the salmon. Cook for a few minutes all together, uncovered, until the sauce is slightly thickened. Add the basil and lemon zest at the last minute, just before removing from heat. Adjust seasoning with additional salt and pepper. Serve, drizzled if desired, with the remaining unused olive oil.