Around our house, grilled salmon has become a big favorite. It's flat-out delicious and wonderfully healthy. But why settle for that alone, when you can turn up the flavor and health volume to 11?
The secret: Meyer lemons and a killer dill Greek yogurt sauce. If you haven't experienced Meyer lemons yet, buckle up for a great culinary experience. No, we didn't say pucker up, because you won't have to. Unlike the wonderfully tart lemons we know and love, Meyer lemons are - get ready - almost sweet.
The LA Times aptly describes Meyer lemons this way: "Plump, smooth-skinned, colored an unmistakable dark yellow - canary yellow, the color of egg yolks or the sun at noon - they're sweeter than other lemons, with an intoxicating aroma that has hints of honey and thyme."
It gets even better. In a previous blog entry, we sang the praises of Fage Greek non-fat yogurt. Combining fresh dill, chives, shallot with pink Hawaiian or Himalayan salt, and a dash of fresh ground pepper with this rich, creamy yogurt, the zest and juice of Meyer lemons is this side of incredible. Now you have a topping for your grilled salmon that is wonderfully decadent and surprisingly healthy.
Don't believe us? Just scroll down to look at the recipe and nutritional summary. It's high in protein and omega-3, low fat (and that's all healthy fat too), low sodium and cholesterol. And the flavor is off the charts. It tastes so good that you'll want to kill yourself. Okay, not really, but let's just say this is really, really, really good, and good for you.
You're welcome.
Grilled Salmon with Meyer Lemon and Dill Yogurt Sauce
Prep Time: 1 hour, 10 min | Cook Time: 10 min | Servings: 4 | Difficulty: Easy
Ingredients:
4 Salmon filets, cut into 6 oz portions
Pink Hawaiian or Himalayan Salt
Fresh Ground Pepper
Olive Oil Spray
Sauce:
12 oz. Fage 0% Fat Greek Yogurt
2 Meyer lemons
Fresh Dill (approx. 1/4 cup)
Fresh Chives (approx. 1 oz)
1 Medium Shallot
Pink Hawaiian or Himalayan Salt
Fresh Ground Pepper
2 large bags of fresh Baby Spinach
Thin Asparagus spears
Directions:
Grilled Hawaiian Salted Salmon:
I prefer to use a grill pan to regulate the sear on the fish, but this can be prepared on an outdoor grill as well. Lightly spray each side of each filet with olive oil spray and then add ground fresh pepper and salt lightly. Spray the grill pan as well and make sure your grill pan (or grill is very hot). Quickly sear the salmon (put the presentation side down first). Cook for about 3 to 4 minutes. You should be able to see from side that it has seared. Use two spatulas to carefully flip over. Cook the other side for about 2 to 3 minutes. You can tell once the sides of the fish have evenly lightened, it is cooked. DO NOT OVER COOK!
Meyer Lemon and Dill Yogurt Sauce:
Clean and dry the lemons. In a medium size mixing bowl zest the lemons. Squeeze the juice and make sure to strain to get rid of any seeds. Add the lemon juice to the bowl. Finely chop the herbs and shallot. (Freeze dried herbs scan be used, but allow to sit in the lemon juice at room temp, about an hour before finishing the sauce.) Add salt & pepper and then mix in the yogurt. Refrigerate for one hour before serving, then leave out at room temp for a few minuets before plating.
Steam asparagus (I use a Leuke steam pot). Put 1/4 of the raw spinach on each plate or flat pasta bowl. Place the hot grilled salmon on top (the heat will wilt the spinach.) Arrange the asparagus spears on either side of the fish filet. And then top with yogurt sauce and serve.
Nutritional Info: Calories= 375
Fat= 8
Carbs= 22
Protein= 55
Cholesterol= 90
Sodium= 237
Fiber= 8
Sugar= 10
Calcium= 25%
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