Saumon au citron et à l’ail avec feta fouettée aux herbes

Ingrédients

• 1 cup crumbled feta
• 1/4 cup Greek yogurt
• 2 Tbsp. fresh basil, chopped
• 2 Tbsp. fresh flat-leaf parsley, chopped
• 2 Tbsp. fresh chives, chopped
• 2 Tbsp. lemon juice
• Zest from 1/2 lemon
• 1/2 garlic clove (too much raw garlic can overpower this)
• 1 tsp. honey
• 2 Tbsp. olive oil
• Salt and pepper to taste
• Extra herbs for garnish
• 12 oz salmon, cubed
• 1/4 cup olive oil
• Juice from 1 lemon
• 1 tsp. paprika
• 2 Tbsp. honey
• 3 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• Salt to taste
• 1 lemon, sliced

Préparation

1. 1

   Marinate the cubed salmon. In a bowl, combine olive oil, lemon juice, paprika, honey, garlic, red pepper flakes and salt. Mix until well-combined and add salmon, making sure bits are touching the marinade.

2. 2

   Preheat the grill over medium-high heat.

3. 3

   In a food processor, combine the feta, fresh herbs, lemon juice, lemon zest, olive oil, garlic, honey, olive oil, salt and pepper. Pulse until creamy and whipped. Set aside for 15-30 minutes to allow to firm up and flavors to marry.

4. 4

   While the feta is chilling, grill the salmon. Place the salmon pieces on skewers. Spray the grill grates with oil. Add salmon skewers and grill on two sides for about 3-4 minutes each or until it has reached desired internal temperature. The salmon will be tender and not dry around 130 degrees F.

5. 5

   Spread whipped mixture on a serving plate. Put the salmon bits on top. Garnish with lemon slices and additional herbs.