|
|
|
|
Submit
|

Google Custom
Search
CivicLifeSportsSchoolsBusinessFoodOur HomesLetters/OpinionsCalendar

Published October 12th, 2011
Pan-Seared Salmon with Lemon Dill
Photo provided

(Serves 4)
INGREDIENTS
1 cup plain soy or regular yogurt
2 tablespoon chopped fresh dill weed
2 teaspoon lemon zest
1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 (4-oz) skinless salmon fillets
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
2 cups cooked mixed fresh vegetables or thawed
frozen mixed vegetables
Salt and pepper, to taste
DIRECTIONS
In a medium bowl, combine yogurt, dill, lemon zest, and oil. Mix well and set aside.
In a large saute pan, melt butter on medium-high heat. Add salmon fillets and sear for about 3 minutes. Turn fillets over and cook for about 3 more minutes, or until salmon flakes with a fork. Place fish on a warm serving plate.
Heat oil and saute garlic until fragrant. Add vegetables and saute until heated through. Season with salt and pepper.
To serve, arrange vegetables around salmon fillets and spoon yogurt sauce over fillets. Serve warm with couscous.

Advertisement

print story

Before you print this article, please remember that it will remain in our archive for you to visit anytime.
download pdf
(use the pdf document for best printing results!)
Comments

Send your comment to:
Reach the reporter at:

Quick Links for LamorindaWeekly.com
Home
Archive
Advertise
send artwork to:
ads@lamorindaweekly.com
Classified ads
Lamorinda Service Directory
About us and How to Contact us
Submit
Letter to the Editor
Send stories or ideas to:
storydesk@lamorindaweekly.com
Send sports stories and photos to:
sportsdesk@lamorindaweekly.com
Subscribe to receive a delivered or mailed copy
Subscribe to receive storylinks by email
Content
Civic
Lafayette
Moraga
Orinda
MOFD
Life
Sports
Schools
Business
Food
Our Homes
Letters/Opinions
Calendar


Copyright Lamorinda Weekly, Moraga CA