For weeks I have looked forward to this week – to a full 5 days of no rotations, to a free weekend, and lots and lots of dessert and sparkling wine. I don’t quite believe it is here, that I am 14 weeks into my internship rotations with only 5 months to go. The weeks have gone by so fast I got a little behind on all of my thank you notes and emails so I will be checking those items off my to do list while watching the Macy’s Thanksgiving Day Parade.
Last week one of the emails I did check was from Chobani (yep, that Chobani). They wanted me to participate in their #madewithchobani campaign over the next couple weeks. Obviously there was a brief freak out and happy dance with being honored they even found my little space here but then I got down to brass tax and thought about which recipes I would want to share with the broader Chobani community. I’ve settled on three and I will share them throughout this week.
A few weeks ago, myself and a fellow intern hosted a cooking class on campus which involved a tzatziki sauce. A salmon and tzatziki dish was the second #madewithchobani recipe inspiration that came to me. I wanted this to be totally different and unique though – spicy and creamy with a bit of crunch. The flavors and textures work very well together and it was a flash to put together.
- 2 salmon filets
- ½ cup Chobani yogurt, non-fat plain
- ½ hothouse cucumber, diced
- ¼ cup cilantro, chopped
- ¼ cup parsley, chopped
- 1 scallion, chopped
- 1 lemon, juiced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- salt & pepper to taste
- ½ cup panko breadcrumbs
- crusty bread, sliced
- In a medium bowl, stir together the yogurt, cilantro, parsley, lemon juice, scallion, paprika, cumin, salt and pepper. Set aside.
- Preheat oven to 375. Line a baking sheet with foil and spray with nonstick cooking spray.
- Season salmon with salt and pepper. Spread the yogurt sauce over the top of the salmon filets until there is a generous coating. Sprinkle the top of the filets with panko.
- Bake salmon until cooked through and panic is golden brown, approximately 12-15 minutes.
- While salmon bakes, mix the cucumber into the remaining yogurt mixture and toast the bread.
- To serve - portion out the salmon filet and serve with the bread and a dollop of the cucumber-yogurt sauce. You could also make open-faced sandwiches out of them by smearing the cucumber-yogurt mix on top of the bread and placing bits of salmon over top.
*While Chobani asked me to share some recipes for this campaign, I was not financially compensated for this or any post. *