Another salmon recipe coming your way. This one’s surely graced the blog before, but seeing as though it’s a definite go-to of mine, I felt it worthy of a second post.
There’s something about yogurt (esp. Greek) that turns recipes into effortless creations. Overnight oats, stuffed baked potatoes, and this “cream sauce”, formed from a handful of ingredients stirred together in a bowl, are all great examples. Here, yogurt makes a surprisingly smooth, rich-feeling sauce without any heavy cream or butter needed. Another reason why the ingredient shines in my kitchen – it’s a trickster in all the right ways.
When it comes to the kitchen, there are definitely good occasions to be tricked and bad ones. Finding an empty pizza box put back in the fridge – killer. Discovering your cupcake is stuffed with peanut butter mousse – win. I’d say turning low-fat yogurt into a successful, creamy sauce undoubtedly goes on the plus side. You tell me your thoughts after giving this one a try.
- 1 lb. salmon
- 2 small garlic cloves, minced (about 1 Tbsp.)
- 1/2 small onion, minced (about 2 Tbsp.)
- 1 Tbsp. fresh dill, minced
- 2/3 cup 2% Greek yogurt
- Scant Tbsp. Dijon Mustard
- Fresh ground pepper and salt, to taste
- Olive oil
- Lemon, sliced
- Preheat oven 400F. Lightly grease baking dish and place salmon skin side down. In small bowl, stir together yogurt, garlic, onion, dill, and fresh ground pepper. Spread mixture on top of salmon. Cover and bake 10 minutes. Remove cover and bake until salmon is opaque in center (approx. another 8-15 minutes). Serve with sprinkle of salt and wedge of lemon squeezed over each portion.