Advertising, Marketing, Videography and Connecting Local Businesses with the Community
- LKNConnect & Associates
Our favorite photographer, John McHugh from Ocaid Photography shares with us a simple, healthy recipe that is easy to make, tastes delicious, and will impress your family and friends. — EH Stafford
3 Tbsp Dijon mustard
½ Cup Plain low-fat yogurt
2 Tbsp Olive oil
1 Tbsp Chopped fresh dill (freeze-dried dill also works)
¼ Cup Chopped Green Onions (Scallions)
1 Tbsp White Wine Vinegar
Fresh Ground Pepper to taste
4 filets (8-10 oz. each) Salmon
1 Bay leaf
Wine for poaching (I prefer a Riesling or a Moselle but any decent white will work.)
In a small non-aluminum saucepan, whisk together the mustard, yogurt, oil, dill, green onions, pepper, and vinegar. Set it aside.
In a microwave safe poacher put the filets, with enough wine to almost cover the filets and ½ again as much water as wine to cover the filets. I include a bay leaf and some pepper corns. Microwave at high until the salmon is still a little rare in the center.
Over low heat, whisk the yogurt sauce until it is warm, but do not let come to a boil.
Place some sauce in a plate. Set a filet on the sauce. Garnish with dill.
I serve this with a side of baby peas or asparagus depending on my audience. I prefer peas – some don’t!
In the Kitchen series – Salmon in Yogurt Dill Sauce
Click here to explore LKNConnect’s Cookbook. See all of our published recipes.
The views, thoughts and opinions expressed by our writers belong solely to them
and do not represent LKNConnect.com, its publisher or its staff.
