Chili and Brown Sugar Rubbed Salmon with Cilantro Lime Yogurt Sauce

When it comes to authentic Greek yogurt, supermarket brands just can’t compete.  Queens’ own Kesso Foods has been supplying foodies and health-conscious folks alike with their creamy, rich and nutritious yogurt for over 25 years.  With double the protein and half the sugar of most supermarket brands, not to mention the live bacteria cultures, Kesso yogurt packs quite the nutritional punch.  It’s available in full-fat, low-fat, or fat-free versions.  Of course, the full-fat is the richest, but because they are all strained in the traditional Greek manner each one tastes so creamy that even the reduced-fat versions will have you fooled.

 

So, while your dream vacation to the islands of Greece may not be happening just yet, you can still get an authentic taste right here in Queens.  Kesso Foods makes and sells their yogurt, as well as homemade tzatziki, out of their tiny shop in East Elmhurst.  They’ll happily add honey, nuts, or their own preserved fruit to your cup of yogurt if you’d like to snack on it right away.  Or, bring home a tub and use it to add a whole new dimension to all of your other meals.  Have a little with your granola for breakfast; use it plain in place of mayo on a sandwich, or instead of sour cream on a baked potato or taco.  Sweeten and dollop it on any dessert on which you might normally use whipped cream.  The possibilities are endless.  Here’s a healthy and simple recipe for spicy and sweet salmon served with a cool cilantro lime yogurt sauce.  Easy enough for dinner tonight!
Chili and Brown Sugar Rubbed Salmon with Cilantro Lime Yogurt Sauce

For 4 servings you’ll need:

  • 1 cup Kesso Foods Greek yogurt
  • Kosher salt
  • 2 limes
  • 1 large bunch of cilantro, freshly chopped
  • 2 scallions, thinly sliced (greens reserved for garnish)
  • 1 teaspoon chili powder
  • 1 tablespoon brown sugar
  • 4 skinless salmon fillets, about 6 oz each

 

Procedure:
Preheat oven to 350 degrees.  Combine yogurt, 1 teaspoon salt, the juice and zest of 1 lime, about 2 tablespoons of cilantro, and sliced scallion.  Cover yogurt sauce with plastic wrap and place in the refrigerator.

In a small bowl, mix together chili powder, brown sugar and ¼ teaspoon salt for rub.  Divide the rub mixture among the salmon fillets, pressing and patting it onto the top surface until each is well coated.

Heat a lightly oiled cast iron or oven-safe nonstick pan over medium-high heat.  Place each fillet rub-side down and cook for 2-3 minutes until caramelized and golden.  Flip salmon and place pan in the oven to cook for an additional 5 minutes.


Serve salmon with a generous topping of Cilantro Lime Yogurt sauce, additional scallion, cilantro and lime wedges.  Add a green salad or a side of rice and dinner is served!

 

Kesso Foods: Greek yogurt, tzatziki, preserved fruit, and homemade spinach or cheese pie.

Hours: Open Monday-Saturday 8am-7pm

Where: 77-20 21st Avenue, East Elmhurst; 718-777-5303