Baked Salmon With Avocado Lime Greek Yogurt Sauce Food

CILANTRO-LIME YOGURT SAUCE

Steps:

• Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

GRILLED SALMON WITH AVOCADO DIP

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
• Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

BROILED SALMON WITH CITRUS YOGURT SAUCE

Steps:

• Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.
• Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.
• While salmon broils, whisk together all sauce ingredients in a bowl until combined.
• Serve salmon with sauce.

SALMON WITH CREAMY AVOCADO SAUCE

Steps:

• Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
• Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
• While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.

ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE

Steps:

• For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
• Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
• For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
• For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
• Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

ROASTED SALMON WITH HERBED YOGURT

Steps:

• Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
• Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.

BAKED CITRUS WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE

Steps:

• Combine the yogurt, avocado, jalapeno, lime juice, 2 tablespoons water and 3/4 teaspoon salt in a blender and puree until smooth.
• Preheat the oven to 425 degrees F. Generously oil 2 rimmed baking sheets.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
• While the wings cook, combine the pineapple preserves, ginger, lime juice, orange juice, cayenne and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 8 minutes.
• Transfer the baked wings to a large bowl and toss them with the citrus glaze and scallions. Serve with the dipping sauce.

BAKED SALMON WITH AVOCADO-LIME GREEK YOGURT SAUCE

Steps:

• Prehear oven to 350 degrees. To prepare the salmon filets, place skin side down. Lightly brush the filets with enough olive oil just to coat them. I then sprinkle the chili-lime salt and pepper and set aside. For the Avocado-Lime sauce: In a food processor or blender, combine the greek yogurt, avocados (after peeling and seeding them), cilantro, and season with sea salt and pepper. Squeeze the lime juice into the mixture and if you want to add a little more lime flavor, grate a small portion of the rind and add to the processor. Once all components are added, pulse until everything is blended (should be a light green color). Place the salmon filets skin side down in a lightly greased 9x13 baking dish. Cover the filets with the yogurt sauce so it is about a 1/4 inch thick on top. Bake the salmon for 15-20 minutes, until medium. Serve. *There is a good possibility that you will have some leftover sauce. You can use it as a dipping sauce for naan, vegetables, or anything you can think of!