Salmon with lime yogurt sauce

Continuing our salmon theme for the week, I came across a quick and easy recipe involving a lime yogurt sauce, which I thought might be a nice (healthier) change of pace from our heavier cream sauce endeavours.


adapted from Salmon Cookbook
Serves 2 

2 4-oz salmon fillets
1 tbsp fresh parsley, minced
1 tbsp fresh basil, minced
1 tbsp fresh chives, minced
butter & olive oil

1/4 cup plain yogurt
3/4 tsp fresh chives, chopped
1/2 tsp fresh parsley, chopped
1/2 tsp fresh lime juice
pepper to taste

Combine all sauce ingredients in bowl. Season with pepper. Combine herbs in shallow dish. Heat butter and olive oil in a skillet at medium heat. Pan-fry salmon fillets until cooked through. Pour remaining olive oil-butter mixture into dish with herbs. Coat salmon with herb mixture. Serve salmon with yogurt sauce.


A few notes on preparation: The original recipe included fresh thyme in the herb mixture. The recipe also suggested barbecuing or broiling the salmon, but David decided to pan-fry it for simplicity. Finally, the recipe called for sautéeing onion, tomato, garlic and spinach.

Salmon success! The yogurt sauce was creamy but not too heavy, and had a great tanginess to it. David noted that the basil flavour was somewhat underwhelming, but that could be rectified by simply changing the ratio of basil to the other herbs. We could also include a bit of chopped basil in the yogurt sauce as well to really punch up the basil flavour. All in all, though, it made for a wonderful, simple meal.

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