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Salmon is a staple, but I’m constantly searching for a way to keep it interesting. Ordinarily I consider fish and dairy together a huge no-no, but this yogurt sauce totally works. (For some, minhag prevents mixing the two.) If you’re not keen on the tangy yogurt taste for savory foods, make it with mayonnaise instead.
1 side baby salmon
2 teaspoons salt
1/2 teaspoon Gefen Black Pepper
juice of 1 lemon
1 cup plain high-quality yogurt (Bethel Creamery is excellent)
juice of 1 lemon
2 tablespoons chopped fresh dill or 6 cubes Gefen Frozen Dill
2 tablespoons chopped fresh parsley or 6 cubes Gefen Frozen Parsley
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Season the side of salmon with salt, pepper, and lemon juice. Bake for about 25 minutes for medium and 35 minutes for well done.
Combine yogurt, lemon juice, herbs, garlic, salt, and pepper in a bowl. Spoon over warm or room-temperature salmon and serve.
Photography by Moshe Wulliger
Food Styling by Renee Muller
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Didnt like it. The sourness of the sauce and the fish didnt go together at all.