FULL RECIPE - FROM THE AMI KOSHER ISSUE:
Since opening, Ottimo Cafe has established themselves as the high-end dairy café in Lakewood. Always packed for lunch & dinner, the foodies of Lakewood know where to go for that fresh + delicious dairy meal when they want to shmooze w/ their friends or meet a client. Executive Chef David Pereg has spent the last 8 years training & working w/ the best & now he has brought his expertise to our little ingredient challenge.
W/ the secret ingredient Gevina Greek Yogurt, he steps up to the plate... literally, w/ this beautiful restaurant-quality dish that is simple & easy to recreate @ home.
Grilled Salmon w/ Creamy Tzatziki Roasted Potatoes & Asparagus
2 8-oz. salmon fillets
1 10-oz bag frozen asparagus
4 medium red potatoes
1 Tbsp dried thyme
1 Tbsp dried chives
1 Tbsp dried rosemary
2 Tbsp chopped garlic
1½ Tbsp kosher salt
1 Tbsp kosher salt and pepper mix
4 Tbsp vegetable or soy oil
6 Tbsp extra virgin olive oil
Tzatziki Ingredients (combine)
16-oz Gevina Greek Yogurt
3 cloves garlic (grated)
½ white onion (grated)
½ English cucumber (grated & squeezed)
1 whole lemon (juiced)
1½ tsp kosher salt
1. Preheat oven to 350°F.
2. Cut potatoes in quarters and season with thyme, rosemary, chives, kosher salt, chopped garlic, EVOO. Place on a baking sheet and put in oven. Cook for 30 minutes or until tender. Toss in a bowl with half of the tzatziki; save the other half.
3. Defrost the asparagus and season with salt, pepper and additional EVOO. Put on baking sheet and place in oven for 15 minutes, until tender, but still crisp.
4. Season salmon fillets liberally with salt and pepper mix.
5. Heat the vegetable oil in a non-stick large ovenproof pan, on medium high heat until shimmering. Place the salmon skin side down into the hot pan, then place the pan in the oven. Cook for 7-9 minutes for medium salmon. Place on top of the potatoes and asparagus. Finish with a nice dollop of tzatziki over the salmon if you choose and serve.