Surf and turf

I’m getting caught up so I’ll fill you in on last night’s surf dinner (Salmon with Tzatziki sauce) and tonight’s turf – curried pork satay.  Both are easy and good for weeknights.

Salmon with Tzatziki sauce

  • 1 small container low fat Greek yogurt
  • 1/4 cup fresh basil leaves, chopped
  • 1 TB white wine vinegar
  • 1 clove garlic chopped
  • 1/4 cup shredded cucumber, drained on paper towels
  • 1 small salmon fillet per person, seasoned with salt and pepper
  • olive oil

Mix yogurt, basil, vinegar and garlic in a food processor.  Stir in cucumber.  Refrigerate until ready to use.

Heat olive oil in a non-stick pan.  Cook salmon flesh side down for about 4 minutes.  Turn and cook skin side down for about another 4 minutes.  (I find covering the pan helps it to cook correctly and reduces spattering on the stove.)  Serve with the sauce.  (I also added some steamed broccoli and a little bit of cous cous.)


Curried Pork Satay

  • 1 boneless pork chop cut into cubes
  • 1/4 cup olive oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup red wine
  • 1 TB sugar
  • 2 tsps curry powder
  • 1/4 tsp red pepper flakes

Combine olive oil, soy sauce, red wine, sugar, curry powder and red pepper flakes and whisk together.  Marinate pork for 2-4 hours and then skewer and grill.  Boil remaining marinade and baste with marinade while cooking.  (They cook quickly about 2 – 3 minutes per side.)  We had it with roasted cauliflower and rice.