Monday, March 24, 2014

Baked Salmon with Creamy Lemon Dill Sauce

Salmon.  You know it's good for you, but maybe you find the strong flavor a bit off-putting.  

This may be the salmon recipe for you.

The creamy Greek Yogurt sauce that accompanies this salmon recipe is fresh, bright and both complements and subdues the fish-y flavor of the salmon.

In other words, this could be your family's answer to a picky salmon eater.  (Take a note from my playbook:  call it fish with ranch dip--works great for my G).

Baked Salmon with Creamy Lemon Dill Sauce

1 1/2 pounds salmon
1 cup low fat Greek Yogurt
2 tablespoons chopped red onion
1 garlic clove, minced
1 teaspoon dried dill weed
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 tablespoon chopped capers (optional--if you omit, add extra 1/4 teaspoon salt)
1 tablespoon prepared horseradish (optional)

Preheat oven to 400 degrees.

Rinse and pat dry the salmon, place on a baking sheet, sprinkle with salt and pepper.  Bake for 8-12 minutes, or until the salmon is fully baked (flakes with a fork, but not dry--cooking time will depend on the thickness of your salmon).

While the salmon is baking, assemble the remaining ingredients and make the quick and easy sauce:




Combine the yogurt, red onion, garlic, dill weed, lemon zest and lemon juice:


Add the salt and pepper and stir well:



If desired, add some capers (or salt):



Add some horseradish (optional):



Once the salmon is baked, top with some of the creamy lemon dill sauce and a lemon slice, if desired:


Serves 4.

Salmon.  It's what's for dinner!

Life is sweet,
SPC

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