The first time I made this sauce I was rushing to put an elaborate Shabbat dinner on the table and was desperate to brighten up a poached salmon with few fresh ingredients and even less time to prepare. Since then, this yogurt sauce has become a regular side to salmon at our table. This needs three simple ingredients that I always have on hand and it doubles easily for a large crowd.
Cow milk yogurt, goat milk yogurt, and kefir cheese all work as a base for this sauce. If you have more time use fresh herbs, but it is not necessary. This pairs nicely with my Truffled Zucchini and Fennel Salad. You can use the fennel fronds from that recipe for the yogurt sauce instead of the dill.
Yogurt Sauce for Salmon
This recipe can be easily halved or doubled. Use the highest quality yogurt for the best result (goat milk yogurt and drained kefir work too).
1 cup whole milk organic yogurt
3/4 teaspoon dijon mustard (or to taste)
1/2 teaspoon dried or fresh dill
Mix ingredients and serve.
Do not be afraid of using full fat dairy, though I would stress getting organic and preferably from grass-fed cows. The more fat phobic we have become in this country, the higher our obesity rates rise. Non-fat and low-fat yogurts usually have added fillers to make up for the loss in taste and texture. Whole milk dairy products are so delicious and satisfying you will not miss all the added sugars and flavorings that low-fat dairy needs. The fat in properly produced dairy helps us digest the protein, contains important fat-soluble vitamins A and D, and helps with calcium absorption. Skim-milk products need to be artificially fortified with vitamins A and D. The least processing done to our dairy products the healthier they are for our bodies.
This post is linked to The Nourishing Gourmet | Pennywise Platter Thursday and GNOWFGLINS | Simple Lives Thursday.
How do you like to serve your salmon? Do you have quick sauce ideas for fish?