Start to finish: 40 minutes
Servings: 4
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons minced seeded pepperoncini
1 tablespoon liquid from the pepperoncini jar
1 to 2 teaspoons lemon juice, or to taste
1/2 teaspoon minced garlic
1 1/2 tablespoons chopped fresh dill
Kosher salt and black pepper
Four 6-ounce salmon fillets with the skin
1 1/2 tablespoons vegetable oil with a high smoke point
In a bowl combine the yogurt, mayonnaise, minced pepperoncini and pepperoncini liquid, lemon juice, garlic and dill; add salt and pepper to taste. Cover and chill.
Preheat the oven to 450 F. Pat the fish skin very dry. Scrape the skin with a large knife, at a perpendicular angle, 8 to 10 times to remove any excess moisture, wiping the knife clean each time. In a large ovenproof skillet heat the oil over high heat. When the oil is hot, reduce the heat to medium and add the salmon fillets, skin side down. Immediately press down evenly on the top of each fillet to keep the skin from buckling up. Cook the salmon, pressing down frequently, for 4 minutes or until you can see that the skin is getting crispy and the flesh has lightened about 1/3 — one-half of the way up the side. Season the flesh with salt and pepper, transfer the skillet to the oven and bake for another 4 to 6 minutes or until the salmon is cooked to the desired degree of doneness.
Transfer to plates, skin side up, and top each portion with some of the sauce.
Nutritional information: 446 calories; 251 calories from fat; 28 g fat (4 g saturated; 0 g trans fats); 128 mg cholesterol; 349 mg sodium; 1 g carbohydrate; 0 g fiber; 1 g sugar; 45 g protein.
Sara Moulton, Associated Press
