Have I ever mentioned how I used to hate Salmon and how I also never even liked fish! I couldn’t image not having it now. When I had fish previously, I don’t think I was having the freshest fish as it smelled and tasted fishy. Now living in San Diego, I feel you can get the freshest, tastiest fish around. Don’t just go to the grocery store, go to the fishmongers – way better. My salmon taco recipe is where I explain more about picking good, fresh fish.
As I am always trying to eat healthy, salmon is one of the obvious choices. I try to have fun with it and create new recipes so it not just the same old baked, grilled, broiled salmon. Here’s my latest goody.
Mustard Dill Salmon
½ cup Greek Yogurt
¼ small red onion, minced
3 tbsp minced dill
3 tbsp minced parsley
1 tbsp whole grain mustard
2 tbsp Dijon Mustard
3 dashes white wine vinegar
Salt & Pepper to taste
¾ lb Salmon
Preheat oven to 425 degrees.
Mixed all ingredients together in a bowl (except Salmon). Place salmon into a prepared baking dish. Coat salmon with yogurt sauce. Bake 15-20 minutes (depends on how thick your piece of fish is, may take more or less).
The recipe was inspired by one Ina did with mustard and a white fish found here. I tweaked it of course to what I had on hand and what I thought would go together. Dill goes amazingly with salmon (reminds me of the Julia Roberts movie where she tries to poison her husband with poached salmon & dill sauce – no my recipe is not poisoning, but that’s how my thought process works – random movie or song references). I also love mustard and had greek yogurt on hand (Ina’s used crème fraiche). I substituted red onion for shallots and didn’t use capers. The white wine vinegar was to thin the yogurt and give it more of a tang.
This recipe is so quick and easy. And it also taste amazing to boot! I served mine with roasted cauliflower. Enjoy!
