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Pan-Seared Salmon with Lemon-Dill Yogurt Sauce

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This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.

  • Servings: 4
  • Yield:

Photography: Kirsten Strecker

Source: Body+Soul, June 2005

Ingredients

  • 1 cup plain soy or regular yogurt
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons lemon zest
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 4 4-ounce salmon fillets
  • 1 tablespoon canola oil
  • 3 cloves garlic, finely chopped
  • 2 cups cooked mixed fresh vegetables or thawed frozen mixed vegetables
  • Salt and pepper, to taste

Directions

  1. In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.

  2. In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.

  3. Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste

  4. To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.

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