Today I am bringing you salmon. A thin glaze of honey mustard, abundant amounts of fresh dill and sliced lemons were the only elements needed to transform this fish into a true delight. As you are aware of my sandwich obsession, I enveloped the salmon into a pita with fresh veggies and an herb yogurt sauce. This fish could certainly be eaten alone, or alongside a lemon rice pilaf. This is a wonderful light spring dinner, and there are countless options for the fish with this delicious glaze. I also had thoughts of placing the baked fish on a bed of fresh greens with a light lemon vinaigrette.
For the salmon:
salmon fillet
fresh dill
1 lemon sliced
3 T prepared honey mustard (I used a variety for sandwiches)
salt and pepper
olive oil
Drizzle salmon with olive oil. Season with salt and pepper, brush on honey mustard, sprinkle dill and lemons. Bake at 350 until fish is opaque.
For the yogurt sauce:
1 C Greek yogurt
2 T lemon juice
1 T fresh dill
1 T fresh thyme
1 T Tabasco
2 T finely chopped dill pickles
salt and pepper
Combine all ingredients and chill.
Until tomorrow...Peace.
No comments:
Post a Comment