Thursday, August 4, 2011
Seared Salmon with Dill Dijon Sauce
Posted by: Maggie
It's time for something healthy. I give away or share the majority of the baked goods you see on here, but that doesn't change the fact that I had two slices of the peach pie, and two of the cheesecake bars over the past week and a half.
In the interest of not giving myself diabeetus, I decided to end my sugar binge and make this easy, healthy, and delicious salmon recipe. This recipe makes enough sauce for about 4-6 servings of salmon, but I just cooked one piece and will probably end up using the rest of the sauce as a dip for carrot sticks or fingers.
I am all about sauce on my food. Oftentimes I will specifically order something at a restaurant because I think the sauce sounds delicious. I recently ordered a patty melt specifically because it was served with chipotle ketchup. Not because I actually wanted a patty melt. This sauce does not disappoint. It is so rich and creamy from the greek yogurt that you will have a hard time believing it's fat free. And the dill...oh yum. I challenge anyone to find an herb that smells better than that stuff.
Make it for dinner tonight - I promise you won't regret it!
Here's what you'll need:
1/4 cup dijon mustard
1 6-ounce container fat-free Greek yogurt (I swear by the Fage brand - it's the creamiest!)
3-5 tablespoons chopped fresh dill, removed from tough stems
4 6-ounce salmon fillets
Salt and pepper
2 tablespoons canola oil
Mix dijon, yogurt, and dill in a small bowl. Set aside in the fridge until you're ready to serve.
Rinse salmon fillets and dry thoroughly. Season the non-skin side with salt and pepper. In a non-stick skillet, heat canola oil over medium high heat until shimmering. Place salmon seasoned side down into pan, and cook for about 3 minutes on each side, or until salmon flakes easily with a fork.
Serve fillets with sauce spooned over the top, and additional dill for garnish.
Source: Adapted from Blue Kitchen