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Ingredients
0.3 teaspoon pepper black freshly ground
0.3 cup cucumber peeled finely chopped
2 tablespoons cilantro leaves fresh chopped
0.5 teaspoon juice of lime fresh
2 teaspoons olive oil
0.5 cup yogurt plain 2% greek-style
24 ounce salmon fillet
0.1 teaspoon salt
0.5 teaspoon salt
Equipment
frying pan
Directions
Combine first 5 ingredients; chill.
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle fillets with 1/2 teaspoon salt and pepper.
Add fillets to pan; cook 3 minutes on each side or until done.
Serve fillets with sauce and lime wedges, if desired.
Wine note: This menu dances beautifully with the Weingut Knoll Loibner Grner Veltliner Federspiel 2007 ($30). The cool dollop of cucumber yogurt is spun dizzy by citrus notes ranging from tart lime to sweet tangerine, and a long finish of green peppercorn is a subtle counterpoint to the coconut-intensified rice. --Alexander Spacher
