As you can tell from the blog, I rarely cook fish at home. Besides stinking up the house, I am not a big fan of cooked fish. I’ll take fresh caught fish on a tropical island or sushi, but home cooked fish never tastes that great to me. Regardless, I try to make fish a couple times a month since my husband loves it and it is good for the boys. This recipe is easy, fresh and delicious. The yogurt dill sauce is the perfect accompaniment to the simple salmon. And, since it is done in the oven, it shouldn’t stink up the house 🙂 Enjoy!
Broiled Salmon with Yogurt Dill Sauce
Author: Liza Cannata
Serves: 4
Ingredients
- 3 wild salmon filets, skin removed
- juice of 1 lemon
- ¼ cup olive oil
- ½ teaspoon salt
- fresh ground pepper
- Dill Sauce:
- 1 cup greek yogurt
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh dill
- ¼ teaspoon salt
- Arugula Salad
- 2 cups baby arugula
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
Instructions
- Mix lemon juice, olive oil salt and pepper in a shallow bowl. Add salmon and stir to coat well. Cover and refrigerate for 2-4 hours.
- Pre-heat broiler and line a baking sheet with foil.
- Mix all ingredients for yogurt dill sauce to get in a small bowl and set aside.
- Wash and dry arugula and place in medium bowl. Whisk together olive oil and lemon and toss well.
- When ready to cook, place salmon filets on baking sheet.
- Place baking sheet in oven on rack about 6 inches from broiler. Broil on one side for 4 minutes, flip and then broil on the other side for 4 more minutes.
- Remove from oven.
- To serve, place a large handful or arugula on a plate, top with a salmon filet and a large dollop of yogurt dill sauce.
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