My friend Jeffrey made dinner last night and served salmon with yogurt citrus sauce. The sauce was so amazing and he used my absolute favorite Greek yogurt. As I watched him make the sauce (it only took a few minutes) he was telling me that he puts this on just about everything. It balances out heavy foods like lamb, complements lighter flavors like fish, and also makes a great dip for pita wedges.
Last night, this yogurt sauce went over a salmon fillet that he had simply broiled for about 10 minutes - skin side down, with only salt, pepper, olive oil and lemon slices - and then baked at 350 for another 8-10 minutes to make sure it was cooked evenly. A 2 3/4 pound fillet fed seven of us.
1 tub unflavored Greek yogurt (12-16 oz.)
zest of 1 lime and juice of 1/2 lime (2 tablespoons)
zest of 1 orange and juice 1/4 orange (2 tablespoons)
2 cloves finely minced garlic
3-4 tablespoons extra virgin olive oil
1 teaspoon honey
salt and freshly cracked pepper to taste
That's it! Tasty, easy, and sneakily healthful!
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