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Salmon fillet with cold yogurt sauce with dill and capers

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Ingredients for 2 servings:

  • 2 salmon fillets
  • some oil for frying
  • 150 g Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp, heaped capers, finely chopped
  • 1 tbsp dill, fresh, finely chopped
  • ½ garlic clove(s), finely crushed
  • ½ organic lemon(s), zest and possibly some juice
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

Mix the yogurt with all the sauce ingredients. Season with salt, pepper, and perhaps lemon juice (depending on the acidity of the yogurt and capers), and chill. Briefly rinse the salmon fillets and pat them dry. Fry over medium heat for a total of five to seven minutes, depending on their thickness. Season with salt and pepper and serve with the cold yogurt sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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