Easy Salmon in Ouzo-Greek Yogurt Cream Sauce

4.75 from 4 votes

This is a great dish for a quick weeknight meal but also an impressive main course for company. You can substitute the salmon with any fleshy fish. It's nice with thick halibut or cod, too. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

4.75 from 4 votes

Easy Salmon in Ouzo-Greek Yogurt Cream Sauce

By Diane Kochilas

Prep Time 15

Cook Time 20

Servings

Fish, Main Courses, Recipes, Yogurt

Prep Time 15

Cook Time 20

Servings

Fish, Main Courses, Recipes, Yogurt

Ingredients

Salmon in Ouzo-Yogurt Sauce
4 salmon fillets 6 oz / 180 g each
Salt pepper to taste
½ cup ouzo
½ cup fresh strained orange juice
6 tablespoons extra virgin Greek olive oil
1 small fennel bulb finely chopped
2 garlic cloves finely chopped
2 cups cherry or teardrop tomatoes halved
2/3 cup Greek yogurt
4 tablespoons unsweetened almond milk
2 teaspoons cornstarch
2 tablespoons fresh chopped basil leaves
1 teaspoon grated lemon zest

Instructions

Lightly season the salmon with salt and pepper. Whisk together ¼ cup of ouzo, the orange juice, and 2 tablespoons olive oil in a medium bowl. Place the salmon fillets in the marinade and refrigerate, covered, for up to three hours. Remove and save marinade.
Heat 2 tablespoons olive oil in a large heavy skillet or wide, shallow pot. Sauté the fennel over medium heat until soft, about 6 minutes. Stir in the garlic and stir for a minute to soften. Push the fennel-garlic mixture to the side of the skillet and add the salmon. Sear lightly, turning with kitchen tongs to color slightly on both sides.
Spread the fennel mixture evenly around the salmon again and add the tomatoes. Carefully pour in the remaining ouzo. As soon as it steams up, cover the skillet for about 4 minutes, and let the salmon cook with the tomatoes, ouzo and fennel.
While the salmon is cooking, whisk together the almond milk and cornstarch. Whisk in the Greek yogurt until smooth. Season lightly with salt and pepper. Pour this into the skillet over and around the salmon. Cook for a few minutes all together, uncovered, until the sauce is slightly thickened. Add the basil and lemon zest at the last minute, just before removing from heat. Adjust seasoning with additional salt and pepper. Serve, drizzled if desired, with the remaining unused olive oil.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Easy Salmon in Ouzo-Greek Yogurt Cream Sauce