Salmon with Yogurt Dill Sauce and Mashed Cauliflower

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Salmon is one of my most favorite foods. I love it smoked, poached, grilled and raw in sushi. It’s delicious and so healthful with Omega-3s and good fatty acids. Some of my friends are intimidated by cooking fish, fearing they may not cook it enough or overcook it. Fear not, fish lovers!

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My family is Norweigan so we ate a lot of salmon growing up. My mom used to put leftover salmon into mashed potatoes and then bake it with cheese. Delicious! But today’s recipe is a bit healthier, loaded with fresh dill and lemon.

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Greek yogurt is the perfect creamy texture to mimic the not-so-healthy heavy cream that also is great with salmon. Dill, shallots, lemon juice and salt and pepper are all mixed together here before being loaded onto the salmon.

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Parchment paper seals the deal — and the juices and flavors of our salmon!

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I mentioned potatoes earlier, and tonight we’re sort of having potatoes. Cauliflower mashed potatoes are one of my favorites. I also use Greek yogurt here to give the “potatoes” a creamy consistency.

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The great thing about fish is that it is so easy and fast. Salmon with mashed cauliflower and a spinach salad is a great meal to enjoy alone with a glass of wine (as I did!) or to serve for friends. Then, you can have an indulgent dessert since the meal was so healthy. That’s my motto, at least!

Recipe, inspired by Linda Wagner:

INGREDIENTS:

For the salmon: *serving size will depend on how much salmon you’re cooking. Just estimate for the yogurt sauce.

  • Salmon
  • Fresh dill, a bunch or so
  • 2 lemons
  • 1 shallot
  • salt and pepper
  • Greek yogurt
  1. Preheat oven to 325 degrees.
  2. In a small bowl, combine chopped dill, lemon zest, lemon juice, minced shallot and salt and pepper. Mix to combine. Add Greek Yogurt. Set aside.
  3. On a baking sheet, roll out enough parchment paper to completely wrap your salmon, with room.
  4. Place the salmon on the parchment, season with a bit of sea salt. Carefully spoon the yogurt dill sauce on top of the salmon. It can be layered on pretty thick.
  5. Roll the parchment above the salmon, forming a tent. You want a little space above the salmon.
  6. Bake for 15-20 minutes, or until cooked through. Fish is done when it flakes. Once I remove the fish from the oven, I let it sit in the parchment for another 4-6 minutes.

For the cauliflower mashed potatoes, inspired by Detoxinista:

  • 1 large head cauliflower, cut into florets
  • 3 cloves garlic
  • salt and pepper
  • Greek yogurt, 1-2 Tablespoons depending
  • fresh herbs for garnish
  1. Steam the cauliflower florets until very soft
  2. In a food processor or Vitamix, add the cauliflower, garlic, salt and pepper and Greek yogurt
  3. Process until consistency is smooth.
  4. Garnish with fresh herbs and serve

I served this meal with a simple spinach salad, dressed with lemon juice and olive oil.

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