Sunday, June 1, 2014

Salmon with yogurt-dill sauce

Last night we used the last remaining piece of salmon from our 2013 purchase of Sitka Salmon Shares.  The superb quality of the fish holds up amazingly well--this fish was delivered to us (frozen) last August.  The yogurt-dill sauce makes this an especially nice dish for summer.

4 servings

2 lemons
1 cup plain fat-free yogurt
2 T. fresh dill, chopped (if fresh dill is not available, use fresh parsley)
1/2 t. salt
about 1-1/4 lb. salmon fillets
freshly ground pepper & salt

YOGURT-DILL SAUCE:  Grate the peel off one lemon—you'll need about 1/2 or 1 t. (according to your taste).  Squeeze both lemons and set aside the juice.  In a small bowl, combine the lemon zest, yogurt, dill, 1/2 t. salt, and half of the lemon juice (other half goes on the fish),

Put the salmon fillets on a large dish or platter.  Pour the rest of the lemon juice over the fillets and sprinkle with salt and pepper.

Spray a large nonstick skillet with nonstick olive or canola spray and set over medium-high heat.  Reserving the lemon juice, add the salmon (skin side down) and cook until just opaque in the center, about four minutes on each side.  After both sides have charred some in the cooking, you can add some of the lemon juice to the pan.  My fillet was thick, and not cooked through after 8 minutes, so I added some more of the lemon juice, put a cover on the pan, and turned the heat down to low for another couple of minutes.

Alternate ways to cook the salmon:
--Bake at 425F for about 25 minutes.
--Grill on a table-top grill or outside.

Serve salmon with a generous serving of sauce on top.

There will be enough sauce to put on a side dish as well—I have made this once with small red new potatoes and once with kasha; the sauce is delicious on both.

1 comment:

  1. How long do you marinate the salmon fillets in the lemon juice? Do you dry off the salmon fillets with paper towels before putting them in the pan so that they char more easily?