Tuesday, February 5, 2013

Yogurt Sauce For Salmon

  •      1 small container no fat greek yogurt 
  •      2 tablespoons Dijon mustard
  •      2 tablespoons finely chopped fresh dill (or to taste), (optional: sprigs for serving )
  •      Fresh ground salt and pepper
  •      1 1/2 tsp of olive oil
  •      1 Lemon – zest and juice one half, and cut the other half into wedges for serving

In a medium bowl combine the yogurt, dijon mustard, dill, lemon juice and zest, salt and pepper, and olive oil. Mix well and set aside.

Adapted from a couple of Martha Stewart recipes -- pictures from Martha Stewart's website as well. 

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