My easy recipe for the Greek Yogurt Lemon Dill Sauce is here. In a small bowl, combine the following ingredients: 1 cup plain Greek yogurt; 1 teaspoon fresh lemon zest, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh dill, 1/4 to 1/3 cup chopped fresh chives or thinly sliced scallions, 1/4-1/2 teaspoon sea salt, few generous grinds of black pepper, and 1 tablespoon extra virgin olive oil. Test taste and adjust seasoning, to taste. Refrigerate and allow flavors to blend.
I hope you are fortunate enough to find yourself some wild Alaskan salmon near you. Check out the photos and easy salmon recipe below. Enjoy!
Grill-Roasted Wild Alaskan Salmon with Lemon Herb Butter
2 pounds wild salmon fillets (rinsed and patted dry)
3 to 4 tablespoons butter
1 - 2 tablespoons chopped fresh dill
1 tablespoons chopped flat Italian leaf parsley
1 medium lemon, zested and juiced (squeezed juice)
1/4 - 1/2 sea salt, or to taste
1 medium lemon, sliced
Preheat grill (or oven) to 425-450 degrees. In a small saucepan, melt 3 to 4 tablespoons butter over low heat. Remove from heat and whisk in dill, parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice and sea salt, to taste.
Place salmon fillets in center of large sheet of foil. Gently crimp and form foil into a packet around salmon fillet to hold butter and juices as it roasts (keep packet open on top while roasting). Brush salmon fillets with herb butter and place lemon slices on top. Carefully put foil packets of salmon on hot grill and close lid. Try and maintain grill temperature between 425 and 450 degrees F. Cook for 10 to 12 minutes, depending on thickness of fillets. Carefully remove and transfer foil packet to a platter or baking sheet. Crimp and close packet tightly to allow salmon to continue cooking gently off the heat for about 5 to 10 minutes.
I'm going to make this sauce -- sounds scrumptious!
And BTW, I love tzatziki, too.
Did Spike get a little morsel of salmon perhaps? ;-)
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