Ic Salmon With Dill Yogurt Sauce Recipes

ROASTED SALMON WITH YOGURT DILL SAUCE

Steps:

• Make the yogurt sauce in advance and store in the refrigerator or prepare it while the fish is in the oven.
• Mix the yogurt, lemon juice, dill and chives. For the garlic, I like to smash it lightly and add it to the sauce and then remove it before serving. This will give a mild garlic flavor to the sauce, but won't be too overpowering. You can also mince the garlic, or grate it on a microplane, if you want to have a stronger garlic flavor. Season with salt and ground black pepper to taste. Minced capers are a great addition to this sauce too.
• Preheat the oven to 500 degrees Fahrenheit. Place a rimmed baking sheet into the oven to heat up.
• Meanwhile, season each salmon fillet with salt and pepper and rub each fillet with oil all over.
• When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.
• Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12 - 15 minutes.
• Serve the salmon with the yogurt sauce.

BAKED SALMON WITH LEMON DILL YOGURT SAUCE

Steps:

• Preheat oven to 425° F. and line a baking sheet with parchment paper.
• Whisk together the water and tablespoon of kosher salt. Place the salmon fillets in a shallow dish and pour the water salt mixture over them so that the fillets are submerged in the liquid. Brine for 10 minutes then remove the salmon and pat dry with paper towels.
• Place the salmon on the prepared baking sheet, brush or spray with a little olive oil and sprinkle with kosher salt and fresh ground black pepper. Bake the salmon for 10-15 minutes or until a thermometer inserted in the thickest part registers 125° F.
• Remove the salmon from the oven and squeeze fresh lemon juice over the top. Sprinkle with lemon zest and fresh dill.
• Whisk together all of the ingredients for the sauce and serve with the salmon.

PAN-SEARED SALMON WITH LEMON-DILL YOGURT SAUCE

Steps:

• In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
• 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.
• Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste
• To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.

ROASTED SALMON WITH HERBED YOGURT

Steps:

• Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
• Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.

SALMON WITH YOGURT DILL SAUCE

Steps:

• Preheat oven to 375°F.
• Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
• Cover a baking pan with parchment paper, place salmon onto pan.
• In a small bowl, mix olives, tomatoes, oregano and garlic.
• Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
• Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
• Bake 20-30 minutes or until salmon flakes.
• Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.