Venice is definitely a city for one's bucket list

 

Here’s another delicious recipe that blends flavors from two different cultures: Japanese Teriyaki Salmon paired with Greek Tzatziki and Pita.

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For the Teriyaki Salmon:

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 teaspoon sesame seeds (optional, for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Prepare the Teriyaki Sauce:

   • In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Stir the mixture over medium heat until it begins to simmer, allowing the ingredients to blend together, about 3-5 minutes.

2. Thicken the Sauce:

   • Mix the cornstarch with water in a small bowl to create a slurry. Slowly add this slurry to the simmering sauce, stirring constantly. Continue to cook until the sauce thickens, about 2 minutes. Remove from heat and set aside.

3. Cook the Salmon:

   • Heat a nonstick skillet or grill pan over medium-high heat. Place the salmon fillets in the pan, skin side down (if applicable). Cook for about 3-4 minutes per side until the salmon is cooked through and lightly caramelized on the outside.

4. Glaze the Salmon:

   • Brush the teriyaki sauce over the salmon fillets during the last minute of cooking to give them a glossy finish.

5. Serve:

   • Garnish the salmon with sesame seeds and green onions. Serve with rice or vegetables of your choice.

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For the Greek Tzatziki and Pita:

Ingredients:

• 1 cup Greek yogurt
• 1 cucumber, grated and excess moisture squeezed out
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste
• 4 pita breads (warm)

Instructions:

1. Make the Tzatziki:

   • In a bowl, combine the Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, and dill. Mix everything well until smooth.

2. Season:

   • Add salt and pepper to taste. Stir to combine. Chill in the fridge for at least 15 minutes before serving to allow the flavors to meld together.

3. Serve:

   • Warm the pita breads in the oven or on a skillet for a few minutes. Serve the tzatziki sauce alongside the pita as a refreshing dip or spread.

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Serving Suggestion:

To serve, plate the Teriyaki Salmon with a side of Greek Tzatziki and warm pita bread. The sweet and savory teriyaki glaze complements the light, creamy tzatziki perfectly. The crunchy, refreshing cucumber in the tzatziki pairs well with the rich salmon, while the pita adds an extra layer of texture. This fusion of Japanese and Greek flavors makes for a unique and flavorful meal.