My Top Picks Meatless

Salmon: Broiled with Yogurt Dill Sauce

So easy and quick. The sauce is so refreshing.

Ingredients

  • 4 (6 oz.) Alaskan sockeye salmon fillets (boneless)
  • salt and pepper

Yogurt Dill Sauce

  • 1 garlic clove, minced
  • 2 Tbls. shallot, minced
  • 1 Tbls. fresh dill, minced
  • 1 t. Dijon mustard
  • 2 Tbls. fresh lemon juice
  • ¾ c. plain low-fat Greek yogurt (Fage)
  • 1 Tbls. extra virgin olive oil
  • salt and pepper

Instructions

In a small bowl, stir together garlic, shallot, fresh dill, Dijon mustard and lemon juice. Let stand 5 minutes. Stir in yogurt and olive oil. Season with salt and pepper. Set sauce aside or refrigerate up to 1 day.

Preheat broiler and set oven rack about 8 inches below broiler element.

Line a baking sheet with foil.

Broil salmon until browned and center registers 115 degrees for medium-rare to 125 degrees for medium (about 5 minutes).

Serve salmon, passing the sauce at the table.

NOTE: The skin of the salmon will stick to the foil. Just slide a spatula between the meat and the skin and the meat will slide right off the skin.