88 MAY 2019 WOMANSDAYMAG
Cookbook / EASY EVERYDAY COOKING
Make a double batch of
this whipped feta to use as
a dip or spread on toast.
$
3.55
PER SERVINGSalmon with Creamy Feta
Cucumbers
ACTIVE 20 MIN. ● TOTAL 20 MIN. ● SERVES 4
20-MINUTE MEAL
1 Tbsp olive oil
2 lemons
4 5-oz skinless salmon fillets
Kosher salt and pepper
1 lb seedless cucumbers,
sliced on a bias3 oz feta cheese
¼ cup plain Greek yogurt
¼ cup small mint leaves,
roughly chopped(^1) Heat oil in a large skillet on medium. Halve 1 lemon and place halves,
cut sides down, in the skillet. Season salmon with ½ tsp each salt and
pepper and cook until golden brown and opaque throughout, 3 to 6
minutes per side. Transfer salmon fillets to plates. Transfer lemon halves
to a cutting board and cut each in half.
(^2) Meanwhile, in a large bowl, toss cucumbers with 1⁄4 tsp salt. Finely grate
zest of remaining lemon into a food processor and squeeze in 3 Tbsp juice.
Add feta and yogurt and puree until smooth.
(^3) Toss with cucumbers to coat, then fold in mint and freshly cracked pepper.
Serve with salmon and a charred lemon wedge for squeezing.
PER SERVING 280 CAL, 12.5 G FAT (5 G SAT), 34 G PRO, 635 MG SODIUM, 9 G CARB, 1 G FIBER
®, TM, © 2018 Kellogg NA Co.
Bite-size
magic.
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