1 tsp fresh dill weed
1/4 tsp freshly ground black pepper
1 tbsp prepared mustard
1 tbsp white wine vinegar
6 tbsp low-fat sour cream OR plain Greek yogurt
1 tbsp chopped green onion
1/2 lb salmon, uncooked
2 tsp extra virgin olive oil
Combine the dill, pepper, mustard, vinegar, sour cream and green onion, mixing well. Refrigerate mixture while you prepare the salmon.
Brush the salmon with the olive oil and grill over hot coals 5 to 8 minutes per side. (May use an indoor grill.) Salmon should flake easily with a fork when it is done.
Divide salmon between two plates and top each with half the dill sauce.
Yield: 2 servings
1 tbsp prepared mustard
1 tbsp white wine vinegar
6 tbsp low-fat sour cream OR plain Greek yogurt
1 tbsp chopped green onion
1/2 lb salmon, uncooked
2 tsp extra virgin olive oil
Combine the dill, pepper, mustard, vinegar, sour cream and green onion, mixing well. Refrigerate mixture while you prepare the salmon.
Brush the salmon with the olive oil and grill over hot coals 5 to 8 minutes per side. (May use an indoor grill.) Salmon should flake easily with a fork when it is done.
Divide salmon between two plates and top each with half the dill sauce.
Yield: 2 servings
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