Quote:
Originally Posted by tooge
I saw your post that mentioned the creamy dill sauce. I made a version of such last night that was amazing and much more healthy than with sour cream.
Vanilla Greek Yogurt
Dijon mustard
olive oil
chopped dill
grated garlic
heat in a sauce pan. Brush on salmon when you have about 15 minutes left of grilling/baking the fish. It's amazing.
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I've seen recipes with yogurt before and used it....but didn't care for it as much. I don't understand why you'd use a vanilla flavor over plain though.
Mine was half light sour cream and half mayo, with lemon juice and zest, onion, dill and a dash ( just a little) of horseradish—no olive oil. Olive oil seems to just be adding fat back into the recipe. Sure it's a healthier fat but it still adds calories.
I prefer the Dijon right on the salmon, dash of olive oil there, the garlic, onion powder and lemon juice. Then I add a big dollop of the creamy dill sauce. This is just one way I like salmon. I have multiple recipes and like all of them.