I love and enjoy cooking and for me, cooking can be relaxing and fun, especially when I do it with passion, for my family or my friends who come over to my house. My mom had great cooking skills, and she inspires me. As a food blogger and a food lover, I’m also inspired by all the tasty food I’ve tried in many restaurants. But you know, going out and eating out can be costly. It’s why I often spend my time to cook dinner at home because I knew it could lower my food expenses. Besides, it’s healthier and cheaper of course. This is when my love for cooking began a few years ago.
If you look at my blog, my Instagram, and even my YouTube Channel, I often use the olive oil from Filippo Berio in most recipes, especially to make salad dressing. I love this olive oil because it gives a great taste to foods and salad dressing, and very easy to find it in stores. Just recently, I received a gift package from Filippo Berio, shipped directly from Italy until arrived at my doorstep (West Jakarta, Indonesia) in a few days through DHL. That’s amazing! Gosh, I could never imagine this, my favorite olive oil’s brand sent me this package. I’m grateful and honored to be part of the Filippo Beri cooking campaign, and as an expression of our gratitude, I want to share with you another quick and easy recipe to make this Pan-Seared Salmon with Yogurt Dressing.
Recipe: Pan-Seared Salmon with Yogurt Dressing
Ingredients: (for 2-3 persons)
2 teaspoons Italian herbs (you can replace this with ground cumin)
2 cloves garlic, chopped
1 tbsp Extra Virgin Olive Oil – Filippo Berio
1 bunch broccolini, ends trimmed
some baby carrot
1 cup low-fat natural yogurt
1 teaspoon lemon rind, finely grated / chopped
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
Preparations for the Salmon:
1. Combine Italian herbs, garlic and Filippo Berio Extra Virgin Olive Oil in a medium bowl. Season.
2. Add the salmon fillet and turn to coat.
3. Heat a large frying pan over medium-high heat. Add the salmon and cook for 1,5 mins each side or until cooked to your liking. Remove from heat and transfer to a board.
Preparations for the vegetables:
1. Cook baby broccoli and baby carrot in a saucepan of boiling water for 3 mins or until just tender. Refresh under cold water and drain well.
2. Toss baby broccoli, baby carrot, 1/2 tbsp lemon juice, and remaining oil in large bowl. Season.
Preparation for the Yogurt dressing:
1. Combine the yogurt, lemon rind, the remaining lemon juice, and chopped parsley in a bowl.
Serving:
1. Place all the vegetables on a serving plate.
2. Top with the cooked salmon and a dollop of yogurt dressing, serve with lemon wedges.
3. Serve and enjoy while it’s still hot.
Happy cooking and we hope you enjoy the recipe!
Cheers,
Mullie Marlina
