Greek
Greek
Sun-drenched Salmon Fritters with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper slow-cook, and a finish...
Greek · Snack
Lemon and oregano Salmon Dip
Our tested Baked Salmon Dip: sun-drenched, generous, and balanced with lemon and oregano. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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