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Last night I made Salmon with a Lemon, Caper, and Dill Yogurt Sauce.
It was another one of those dinners I made up as I went and thankfully, it worked!
I asked my friends over on the Necessary Indulgence’s Facebook Page for their favorite salmon dish.
Jurgita mentioned Greek yogurt, dill, and lemon… so I went from there.
I used Greek yogurt, capers, lemon zest, lemon juice, and fresh dill.
Add as little or as much of these ingredients as you want — you can’t mess this up. Simply taste and add as needed.
Zest the lemon:
Add the zest to the Greek yogurt:
I used about a cup of yogurt.
Next, add the juice of a lemon:
If you turn your zester upside-down, it will catch the seeds for you.
Add fresh chopped dill and stir everything together.
You’ll want to use the fresh stuff.
Rinse about a tablespoon of capers and give them a rough chop:
Add the capers and salt & pepper and gently combine everything together.
Now taste it — does it need more lemon juice? more dill? more salt? more yogurt? Play with it until you want to eat it by the spoonful.
I added more dill and a tad more salt.
My local fish store had this gorgeous organic salmon available.
The rule I use is 1/2 pound of fish per person.
I cut the salmon in half and seasoned it with course kosher salt and black pepper.
Cook over medium heat in a little olive oil and butter.
You can just use olive oil if you’re cutting back on calories.
I cooked this for about 5 minutes with the skin side down and about 3 minutes on the other side.
Transfer the salmon to a plate and top with the lemon, caper, and dill yogurt sauce.
We had garlic and butter fingerling potatoes with the salmon:
The potatoes loved the sauce as much as the salmon did!
I’ll definitely make this again.
This sauce will be great on any fish or chicken.
It is simple, versatile, gorgeous, and delicious. How can you go wrong?
- Salmon, ½ lb per person
- 1 C Greek yogurt
- 1-2 T Capers, rinsed and chopped
- 1 Lemon, zest and juice
- 1 handful of Fresh Dill, chopped
- Salt and Pepper, to taste
- Combine the yogurt, capers, lemon zest, lemon juice, fresh dill, salt and pepper.
- Taste the sauce. Does it need more lemon juice? more dill? more salt? more yogurt? Play with it until you want to eat it by the spoonful.
- Season the salmon with salt and pepper.
- Cook over medium heat in a little olive oil and butter, about ½ T of each.
- Cook for about 5 minutes with the skin side down and then about 3 minutes on the other side.
- Transfer the salmon to a plate and top with the lemon, caper, and dill yogurt sauce.