Lemon Dill Yogurt Sauce Food

LEMON-DILL SAUCE

Steps:

• Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

LEMON DILL SAUCE

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

BAKED SALMON WITH LEMON DILL YOGURT SAUCE

Steps:

• Preheat oven to 425° F. and line a baking sheet with parchment paper.
• Whisk together the water and tablespoon of kosher salt. Place the salmon fillets in a shallow dish and pour the water salt mixture over them so that the fillets are submerged in the liquid. Brine for 10 minutes then remove the salmon and pat dry with paper towels.
• Place the salmon on the prepared baking sheet, brush or spray with a little olive oil and sprinkle with kosher salt and fresh ground black pepper. Bake the salmon for 10-15 minutes or until a thermometer inserted in the thickest part registers 125° F.
• Remove the salmon from the oven and squeeze fresh lemon juice over the top. Sprinkle with lemon zest and fresh dill.
• Whisk together all of the ingredients for the sauce and serve with the salmon.

YOGURT DILL SAUCE

Steps:

• Finely chop dill leaves and add them into a small bowl.
• Add all the other ingredients into the bowl and mix until well combined. Serve.

DILL SAUCE

Steps:

• Remove stems and mince dill leaves. Squeeze lemons, making sure to strain out pulp and pits.
• Whisk together sour cream (or yogurt), dill, lemon juice, and garlic salt.
• Finish with cracked black pepper, stir gently, and chill until ready to enjoy.

BAKED LEMON SALMON WITH CREAMY DILL SAUCE

Steps:

• Mix all the sauce ingredients together and put in the fridge. You can also do this ahead of time.
• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
• Slice 4 very thin lemon rounds from the center of the lemon. Use the rest of the lemon to squeeze lemon juice on the fish.
• Place the salmon fillets on the foil lined baking sheet. Spread the olive oil on top of the fish and sprinkle the garlic powder, salt and pepper on top.
• Top each piece of salmon with a thin lemon slice.
• Bake for 15-20 minutes or until the salmon is flaky, and has reached an internal temperature of 135-145F.
• Remove from oven and serve with the Greek yogurt dill sauce for salmon.

DILL YOGURT SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Serve with Greek quesadillas, falafel burgers or herb potato wedges!

PAN-SEARED SALMON WITH LEMON-DILL YOGURT SAUCE

Steps:

• In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
• In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.
• Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste
• To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.

LEMON DILL GRILLED SHRIMP WITH YOGURT HERB SAUCE

Steps:

• In a large bowl combine all of the shrimp ingredients tossing to coat the shrimp. Let the shrimp marinate in the mixture for 10-15 minutes, but no longer than that.
• In a small bowl combine all of the ingredients for the yogurt herb sauce. Taste for seasoning, then cover and refrigerate until ready to serve.
• Preheat grill to medium-high heat and oil the grill grates. Thread the shrimp onto metal skewers then place them on the prepared grill. Grill for approximately 2 minutes per side depending on the size of your shrimp.
• Remove the shrimp from the skewers and serve with the yogurt herb sauce for dipping.

I.C. SALMON WITH DILL-YOGURT SAUCE

Steps:

• Place the salmon on a wire rack set in a rimmed baking sheet. Rub the fillets with 2 teaspoons of the salt, then refrigerate for 45 minutes. Meanwhile, set your immersion circulator bath for 124 degrees F (51 degrees C).
• Pat the salmon dry with paper towels, then divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Add 1 1/2 teaspoons of the olive oil to each bag, then gently rub the fish to coat. Use a peeler to harvest eight strips of lemon peel and place two strips, pith-side up, on top of each fillet. Halve and juice the lemon; set the juice aside to use in the sauce. If using vacuum-seal bags, use the "gentle" or "moist" setting to seal the bags.
• Transfer the fillet bags to the water bath. If using zip-top bags, let the salmon sink, forcing the air out of the bag via displacement. Right before the mouth of the bag goes into the water, seal the bag. Leave the salmon to cook for 45 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
• While the salmon cooks, make the sauce: In a medium bowl, combine the yogurt, dill, mustard, horseradish, and pepper. Stir in the remaining teaspoon of salt and 1 tablespoon of the lemon juice. Stir well, then season to taste with additional salt, pepper, and lemon juice, if desired. Set aside until ready to serve.
• When the salmon is finished, remove it from the water bath. Open the bags and very carefully remove the fish to a paper towel-lined sheet pan. Pat the fish as dry as possible with additional paper towels. Brush the skin side lightly with some of the neutral oil.
• Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the neutral oil and swirl the pan to coat. When the oil starts to smoke, add two of the salmon fillets, skin-side down. Brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side just until just brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets. Serve with the dill-yogurt sauce.

POACHED SALMON WITH LEMON DILL YOGURT SAUCE

Steps:

• Heat wine, water, lemon, dill and peppercorns on medium heat in a sauté pan until close to boiling.
• Reduce heat to a bare simmer. Using a spatula, place salmon fillets in liquid a single layer. Cover and simmer for 10 minutes, or until fish flake easily with a fork.
• Chill salmon in the refrigerator. While salmon is chilling, combine yogurt, lemon juice, mustard and dill in a small bowl.
• Serve salmon with sauce.

LEMON DILL SAUCE

Steps:

• Mix all.
• I am genorous with the salt and pepper.
• Can serve immediately, or chill to let the flavors go through the sauce.

LEMON DILL SAUCE

Steps:

• In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest and fresh dill.
• Season with salt and freshly ground black pepper to taste.
• Refrigerate in a sealable jar for up to a week in the refrigerator.

CREAMY YOGURT-DILL SAUCE

Steps:

• Combine yogurt, lemon juice, oil, dill, garlic powder and salt in a small bowl.

SALMON WITH A LEMON, CAPER, AND DILL YOGURT SAUCE

Steps:

• Combine the yogurt, capers, lemon zest, lemon juice, fresh dill, salt and pepper.
• Taste the sauce. Does it need more lemon juice? more dill? more salt? more yogurt? Play with it until you want to eat it by the spoonful.
• Season the salmon with salt and pepper.
• Cook over medium heat in a little olive oil and butter, about ½ T of each.
• Cook for about 5 minutes with the skin side down and then about 3 minutes on the other side.
• Transfer the salmon to a plate and top with the lemon, caper, and dill yogurt sauce.