Greek Yogurt Herb Sauce
I’m growing this beautiful garden in my backyard. I’ve got tomatoes and hot peppers and tons of different herbs. I have to say that the fresh herbs right out of the garden truly taste and smell different than the ones I usually buy in the grocery store. The rosemary really smells and tastes like you would imagine it should. So does the basil, dill, oregano, and the list goes on…I use these fresh herbs in my cooking every chance I get. Of course so they don’t get overgrown, but more importantly because they make everything taste so incredible.
Last night I decided to grill some fresh salmon that I’d purchased. Surprisingly, my whole family (except the vegetarian who doesn’t like vegetables), likes fish. Also surprising, salmon, most people’s standby, is not a huge favorite in our house. But, the fish counter at my local grocer had gorgeous wild salmon fillets on special, and so that was what we were having (it’s not cheap feeding teenage boys.)
I crusted he fish simply with a no-salt herb blend, freshly ground sea salt & black pepper and a sprinkling of garlic powder. And I served it with this delicious greek yogurt dip that was chock full of herbs and amazing flavors. It took less than five minutes to make, was super healthy, and tasted amazing with the grilled asparagus as well.
Grilled Salmon with Asparagus and Greek Yogurt Herb Sauce
Greek Yogurt Herb Sauce
What you’ll need:
1 cup of 0% fat greek yogurt
1/4 cup finely diced english cucumber (you know you don’t peel english cukes, right?)
1 tbsp grainy mustard (like Maille)
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh chives
Freshly ground sea salt & black pepper
What you’ll do:
Combine all ingredients in a small bowl. Season with salt and pepper to taste. Let sit for 10 minutes or so to combine flavors. Serve with salmon, or really anything. Would make a great dip for veggies as well.
PS to make the Asparagus, wash them and cut about 1 inch off the end (the hard, wood-like part). Drizzle with a bit of olive oil and grind some sea salt over. Put them in a grill pan (I use disposable Alcan ones because I hate cleaning the cast iron ones. Don’t judge.) and place on a hot bbq. Cook them for about 15 minutes until soft and beginning to have grill marks. Season with freshly ground black pepper. C’est tout.