SALMON BURGERS WITH YOGURT-DILL SAUCE
Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
- Form salmon mixture into four 3 1/2-by-1-inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.
- Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.
Nutrition Facts : Calories 332 g, Fat 11 g, Fiber 4 g, Protein 30 g, SaturatedFat 2 g
PAN-SEARED SALMON WITH LEMON-DILL YOGURT SAUCE
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 369 g, Fat 19 g, Fiber 4 g, Protein 30 g
SALMON WITH YOGURT DILL SAUCE
Olives, tomatoes, and dill combined with yogurt gives salmon a new look. I found this in Country Living Magazine, it comes from www.dannonkitchen.com
Provided by BakinBaby
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
- Cover a baking pan with parchment paper, place salmon onto pan.
- In a small bowl, mix olives, tomatoes, oregano and garlic.
- Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
- Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
- Bake 20-30 minutes or until salmon flakes.
- Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.
POACHED SALMON WITH LEMON DILL YOGURT SAUCE
Make and share this Poached Salmon With Lemon Dill Yogurt Sauce recipe from Food.com.
Provided by Ambervim
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 165.2, Fat 7.5, SaturatedFat 0.5, Sodium 2124.8, Carbohydrate 12.3, Fiber 6.4, Sugar 2.4, Protein 8.3
SALMON BURGERS WITH A YOGURT DILL SAUCE
Make and share this Salmon Burgers With a Yogurt Dill Sauce recipe from Food.com.
Provided by hen58603
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly cook salmon, after thawing if frozen. An easy way is to poach in very hot but not boiling water for about 4-5 minutes. Do not cover salmon with water, only allowing water to be about half way up the fillets. Set aside.
- Put egg in bowl, lightly beat. Mix in 1 tbsp horseradish, lemon zest, lemon juice, scallions, breadcrumbs, tsp of salt and 1/8 tsp pepper. Mix evenly.
- In another bowl, break up salmon into small pieces/flakes.
- Pour egg mixture from step two on to of salmon, and mix until salmon is thoroughly covered with mixture.
- Cover glass or similar dish with foil (saves on cleanup!). Make four similarly-sized balls of this salmon mixture using your hands and space evenly on the dish.
- Press each ball into a patty of about 3.5in in diameter and 1 inch thickness.
- Cover the dish and the salmon patties and place in fridge for at least 30 minutes. This helps the patties maintain their shape.
- While patties are in fridge, mix yogurt, dill, salt, pepper and 1 tbsp horseradish (to taste) in a small bowl to make sauce. Cover and refrigerate. The longer this sauce is in the fridge, the stronger the dill flavor.
- Remove patties from refrigerator.
- Heat a pan or skillet to medium to high heat. Pour a small amount of olive oil in the skillet, and when hot place patty or patties (can do one one or more at a time depending on your comfort level) in pan.
- Let sizzle until brown on one side, and then flip. If you made the patties well and refrigerated them, flipping should be easy.
- When brown on both sides, place on bun of your choice, toasted or prepared however you like (I like to brush bun with olive oil, parmesan cheese and hot pepper before toasting in convection oven).
- Cover with yogurt dill sauce, and add lettuce, tomatoes, etc. Serve immediately.
Nutrition Facts : Calories 358.9, Fat 8.3, SaturatedFat 1.7, Cholesterol 113.8, Sodium 476.6, Carbohydrate 36.9, Fiber 2, Sugar 4.4, Protein 32.3
POACHED SALMON WITH DILL-YOGURT SAUCE
This 30 minute meal is easily prepared. Do not remove the skin before poaching or the fish might fall apart during the cooking process. The vegetables in the pot can be served alongside the fish or discarded. Buttered egg noodles with a little chopped parsley are good, on the side. And, as I suggest with all my recipes which call for wine, use a good, drinkable wine.
Provided by GREG IN SAN DIEGO
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt and water to boil in Dutch oven over high heat.
- Reduce heat to low and simmer, covered, for 15 minutes.
- Meanwhile, combine yogurt, capers, lemon juice, chopped dill and salt and pepper to taste in bowl.
- Add salmon to pot, cove and simmer gently until fish is opaque and flakes easily at thickest part, 8 to 10 minutes.
- Using slotted spatula, carefully transfer salmon to serving platter.
- Serve with dill-yogurt sauce.
Nutrition Facts : Calories 316.6, Fat 7.1, SaturatedFat 1.6, Cholesterol 92.7, Sodium 226.2, Carbohydrate 11.8, Fiber 2.5, Sugar 4.5, Protein 36
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- Mix the yogurt, lemon juice, dill and chives. For the garlic, I like to smash it lightly and add it to the sauce and then remove it before serving. This will give a mild garlic flavor to the sauce, but won’t be too overpowering. You can also mince the garlic, or grate it on a microplane, if you want to have a stronger garlic flavor. Season with salt and ground black pepper to taste. Minced capers are a great addition to this sauce too.
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