Salmon and Fresh Veggies for 2
By: Kim B
Preheat oven to 425
Start with 2 fresh salmon filet, about 3-4 oz each, rinse and pat dry. Place on foil or parchment paper on a flat baking sheet. Sprinkle with salt and pepper to taste.
Mix in a bowl the following:
2 Tablespoon plain yogurt
1 Tablespoon mayonnaise
1 Tablespoon sour cream
1 teaspoon Dijon Mustard
1 garlic clove crushed
1/2 teaspoon salt and pepper or to taste
Dash of red pepper flakes or drops of liquid hot sauce to taste
1 teaspoon mix of favorite dried herbs, such as thyme, basil, Herb de Provence
1 Lemon zest and juice of 1/2 lemon
A large pinch of sugar
Taste sauce and adjust flavors as needed
Spoon over fish. Reserve remaining sauce for vegetables.
Bake in center oven for 7-10 minutes. Fish should not brown, but should be pale, opaque and firm to the touch. Making for a soft delicate flake, and a mild sweet taste.
For salad, combine a mixture of fresh greens, herbs and raw vegetable, such as spinach, sweet peppers, cauliflower, thinly sliced onions, green onions, red onions, basil, parsley, cilantro, etc. Toss with remaining sauce, serve fish atop vegetable.
Bon Appetit and happy cooking!