My husband once took my son on a fishing trip and caught a salmon bigger than my 6-year-old daughter! What were we going to do with all that fish? We called all our friends to come over and gave each of them a chunk of salmon to take home!
Here’s an elegant, delicious and easy salmon fillet recipe that uses dill and lemon mixed in nonfat Greek yogurt as a sauce.
- salmon topped with lemon and yogurt dill sauce
- 1 lb fillet of salmon to feed 3 people. A tail piece will not have bones.
- 1 shallot, peeled and thickly sliced
- 1 scallion, sliced diagonally into 2″ pieces (both white and green parts)
- 1/2 cup chicken broth
½ cup dry white wine such as Chardonnay
1 lemon (Meyer lemon is best.)
½ cup plain nonfat yogurt or Greek yogurt
Several sprigs of dill
Cut a lemon in half. Cut several slices from the middle and set aside for garnish. Use the rest for squeezing juice.
Boil broth in frying pan with shallots and scallions. Add 1 Tb lemon juice, wine and place a sprig of dill in the broth and bring to a boil again.
Salt the salmon and place in the boiling broth skin side down. Cover pan and cook for 5 minutes on medium heat. Turn off heat and let sit for another minute.
While salmon is cooking, mince 1 tsp. dill and 2 Tb cucumber. Mix in yogurt with 2 tsp of lemon juice and salt to taste.
Serve salmon with lemon slices and yogurt sauce.