Pan-Fried Salmon with Green Goddess Tzatziki

Ingredients

• 1 cup plain 2-percent fat Greek yogurt
• 2 tablespoons mayonnaise
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt
• plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper
• plus extra for seasoning
• 1/2 an English hothouse cucumber
• seeded (1 pound)
• Four 7-ounce salmon fillets
• each about 1-inch thick
• skinned
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil

Instructions

1. For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor.
2. Blend until the herbs are finely chopped and the sauce is pale green.
3. Scrape the sauce into a bowl.
4. Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry.
5. Mix the cucumber into the tzatziki.
6. Add salt and pepper to taste.
7. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
8. For the salmon: Sprinkle the salmon with salt and pepper.
9. Heat the oil over medium-high heat in a large skillet.
10. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes.
11. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
12. Serve warm, at room temperature or chilled with the tzatziki.
13. To serve chilled, cool, cover, and chill up to 1 day.