I might call this week YOGURT-DILL WEEK because I made a lot of recipes with a dill-yogurt sauce. I don’t have my garden planted yet, so I had to buy dill and I knew I was going to have a lot left over and wanted to use it up. The previous recipe was for chicken shawarma with a tzatziki sauce and I had a lot of tzatziki leftover. With these two things in mind, I made a dill yogurt sauce for some salmon from Running in a Skirt and a cucumber salad that I used leftover tzatziki as the dressing.
This sauce for the salmon – let me tell you, it’s amazing. I love the dash of horseradish in it. It’s not so much that it’s too spicy, but you can tell it’s there in the background. Of course you can always add more if you want a little more kick. And the cucumber salad is so refreshing, especially if you keep it chilled. This will be a great recipe combo for a warm spring day enjoyed outside with a chilled sparkling water. Pictured here as another side is some cauliflower that I boiled, strained, and smashed a little with butter, salt and pepper. Yum!
Salmon with dill yogurt sauce and cucumber salad
Preptime: 20 minutes
Cooktime: 25 minutes
For the salmon:
1 whole salmon flank
Salt and pepper
For the sauce:
1 cup plain yogurt (Greek or regular)
1 small shallot, minced
Juice of 1 lemon
1/2 tsp horseradish
1/4 tsp garlic powder
1 tbsp dill, finely chopped
Salt and pepper
For the cucumber salad:
2 cucumbers, diced (option to peel)
~1/4 small purple onion, sliced thin
Leftover tzatiki sauce
Preheat the oven to 450. Rub the salmon with olive oil, salt and pepper and bake for about 20 minutes or until the flesh is firm and flakey.
While the salmon is cooking, combine everything for the sauce. Taste and adjust as necessary.
Make the cucumber salad by combining the cucumbers and purple onion in a bowl. Add in some tzatiki sauce and toss to combine, adding more if you want more dressing.
To serve, cut the size piece of salmon you’d like and top with the sauce. Serve with the cucumber salad.