Grilled Salmon with Lemon Yogurt Dill Sauce

https://thegreeneberger.com/p/recipes.html?recipe_id=6063173
I am absolutely loving this beautiful weather, and with the warm spring temperatures comes the two G’s: Grilling and Greens.  Our garden is booming with leafy greens such as spinach, arugula, and leaf lettuces, not to mention the greens we also got from our CSA!  What to do but make a new recipe that will combat this excellent problem to have.
How about a grilled salmon recipe with a delicious sauce served over a bead of fresh tender leafy greens?  I’ll take that on a Tuesday night!  Sometimes to spice up your meal you just need a flavorful yet simple rub and sauce, and they’re a lot easier to whip up than you may think.  I like using Salmon for this recipe but almost any fish will work.
Eating healthy doesn’t have to be bland and boring…enjoy your healthy real foods!
For the lemon garlic dill sauce I use my homemade plain yogurt and it is super simple to whip together.  Homemade yogurt is generally tolerated even by those with dairy intolerance; however, for a dairy-free option, you can substitute a dairy-free plain yogurt or blended ripe avocado and olive oil in place of the yogurt.

Grilled Salmon with Lemon Yogurt Dill Sauce

Course: Main Dish
Servings: 2 servings

Ingredients

  • 2 wild caught salmon filets 4-6 oz each

Fish Seasoning Rub

  • 1/4 tsp. Himalayan or sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. mustard powder
  • 1/8 tsp. paprika
  • 1 tsp. olive oil extra virgin
  • 1/2 tsp. fresh lemon juice

For the sauce

  • 1/2 cup plain yogurt Greek style
  • 1 1/2 tsp. fresh dill chopped
  • 3/4 tsp. garlic minced
  • 1 tsp. fresh lemon juice
  • 1/8 tsp. Himalayan or sea salt
  • 1/8 tsp. black pepper

Instructions

  • In a small dish, stir together all ingredients for the fish rub: salt, pepper, mustard powder, paprika, olive oil, garlic, and lemon juice.
  • Spread the rub evenly over each fish filet (leave skin on).
  • Grill over medium-low heat for 13-16 minutes, depending on thickness. (Fish should flake easily when finished without being dry) Alternative cooking method: Pan fry with olive oil over medium-low heat. Cover and cook for 10-12 minutes or until cooked through
  • Prepare the sauce by whisking the dill, garlic, lemon juice, salt, and pepper in with the yogurt. Drizzle over fish before serving.
https://thegreeneberger.com/p/recipes.html?recipe_id=6063173

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