Salmon Wrapped In Collard Greens With Walnut Yogurt Dill Sauce Recipes

GRILLED SALMON WITH YOGURT DILL SAUCE

Steps:

• Oil the grill pan, then heat it up on a medium heat.Grill the asparagus tips, about 3-4 minutes on each side, then transfer to a plate.
• Season the salmon fillets with salt and pepper, and place them on the grill.
• Depending on their thickness, the salmon fillets should be ready in about 2-3 minutes on each side.
• Use a spatula to carefully flip them onto the other side, they can easily break.
• Remove from the heat, and drizzle the lemon juice over.
• To make the sauce, combine all the ingredients together, and top each salmon fillet.
• Serve with the grilled asparagus and extra lemon juice if needed.

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.

WRAPPED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
• Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
• Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
• Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

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.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

POACHED SALMON WITH DILL-YOGURT SAUCE

Steps:

• Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt and water to boil in Dutch oven over high heat.
• Reduce heat to low and simmer, covered, for 15 minutes.
• Meanwhile, combine yogurt, capers, lemon juice, chopped dill and salt and pepper to taste in bowl.
• Add salmon to pot, cove and simmer gently until fish is opaque and flakes easily at thickest part, 8 to 10 minutes.
• Using slotted spatula, carefully transfer salmon to serving platter.
• Serve with dill-yogurt sauce.

PAN-SEARED SALMON WITH DILL SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

SALMON WRAPPED IN COLLARD GREENS WITH WALNUT-YOGURT-DILL SAUCE

Steps:

• If using a grill, spray it with cooking spray and preheat it over medium-high heat. Otherwise, wait to preheat a grill pan.
• Toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant, 4 to 5 minutes. Allow to cool, then chop finely. Place 8 toothpicks in a dish of water and soak until ready to use.
• Cut the collard leaves away from each side of the spines and discard the spines. (You should wind up with 4 long pieces of collard green leaves.)
• Sprinkle the salmon with 1/4 teaspoon each of the salt and pepper. Wrap each salmon fillet with 1 piece of collard leaf and secure with 2 toothpicks. If using a grill pan, spray it with cooking spray and preheat it over medium-high heat.
• Brush the salmon bundles lightly with about 1 tablespoon total of the oil. Grill the salmon bundles until the collard greens are tender and the salmon is just cooked through, 3 to 4 minutes per side.
• While the salmon is cooking, make the sauce. Finely zest and then juice the lemon into a small bowl (about 3 tablespoons).
• Chop the dill and add it to the bowl along with the yogurt, walnuts, the remaining 2 tablespoons oil, and the remaining 1/4 teaspoon each salt and pepper. Serve the salmon drizzled with the sauce.