Name: Whey-Brined Salmon
Ingredients: 1 32 Chobani® Whole Milk Plain Greek Yogurt; 1 Teaspoon kosher salt; ¼ Teaspoon freshly ground black pepper; 1 lemon, zest and juice; 2 Teaspoon minced garlic; 1 Tablespoon extra-virgin olive oil; ¾ Cup strained whey; ½ Cup water; 2 Tablespoon kosher salt; 1 Tablespoon granulated sugar; 2 thyme sprigs; 2 crushed garlic cloves; 1 Tablespoon black peppercorns; 1 Teaspoon fennel seeds; 1 Teaspoon coriander seeds; 1 lemon, juice and peel; 1 pound salmon fillet, skin-on; Extra-virgin olive oil, for searing; ¼ Cup unsalted butter; 1 pound tri-colored carrots, peeled and sliced in half; Salt and pepper

Whey-Brined Salmon

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Whey-Brined Salmon

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Whey-Brined Salmon

8 hours or overnight

15 mins

Prep time

Cook time

The secret to this recipe is straining the whey from the Greek Yogurt, a process that you can prep as a do-ahead, overnight in the refrigerator. You'll have labneh and whey, both incorporated in the recipe.

Ingredients

Serves

Instructions: Lemon garlic labneh

Step 1

Place a fine mesh strainer over a deep mixing bowl. Line with a coffee filter or with cheesecloth that has been unfolded to a single layer and refolded into a square with 4 layers.

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Step 2

Scoop yogurt onto center of cheesecloth and fold corners of cheesecloth over the top. Cover lightly with plastic wrap. Store in refrigerator overnight. Use a weight—like a canned good—on top of the plastic wrap to help the whey drain faster.

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Step 3

Whey will strain into the bowl underneath and what is left in the center of the cheesecloth is labneh. Reserve whey for brine.

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Step 4

Remove labneh from cheesecloth or coffee filter. In a mixing bowl, fold together labneh, salt, pepper, lemon zest and juice, garlic, and olive oil. Refrigerate until ready to use.

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Instructions: Whey-brined salmon

Step 5

If the strained whey doesn’t amount to ¾ cup, you can make up the difference with water.

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Step 6

In a small sauce pot simmer whey, water, salt, sugar, thyme, garlic, peppercorns, fennel seeds, coriander seeds, and lemon juice and peel for 3–5 minutes to release aromatics and dissolve salt and sugar.

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Step 7

Cut salmon into 4-ounce portions. Add salmon and whey brine to a resealable plastic bag ensuring that salmon is fully submerged and laying flat. Before sealing, try to remove all additional air from bag. Refrigerate for 2 hours.

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Instructions: Brown butter seared carrots

Step 8

In a large sauté pan, melt butter over low heat. Slowly bring to a simmer, allowing butter to brown.

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Add carrots to pan and sear for 3–4 minutes. Season with salt and pepper.

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Instructions: To finish

Step 10

Remove salmon from brine and pat dry.

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Step 11

Heat a sauté pan over medium heat. Add olive oil. Sear salmon skin-side down for 3–4 minutes and gently flip over to cook on other side. Continue to cook until lightly brown on both sides and desired doneness is reached.

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Step 12

On each plate, smear a dollop of lemon garlic labneh and top with a portion of carrots. Finish with seared salmon and enjoy right away.

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Crafted with Chobani

Whole Milk Plain