Seared salmon with yogurt and dill

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Salmon and dill are a beautiful pair, here’s an easy and delicious way to enjoy them together!

(photo from Olga’s Flavor Factory)

Ingredients

  • 1 tablespoons extra-virgin olive oil

  • 2 salmon fillets

  • 1 cup thick plain yogurt (Greek or other full-fat variety)

  • 1 bunch dill, chopped

  • Juice of 1 lemon

  • 1 shallot, minced

  • dash of Louisiana hot sauce

  • Salt and pepper, as you like it

Method

  • Get your frying pan nice and hot, then add a slurp of olive oil, swirl in pan.

  • Add your fillets, skin side down, then salt and pepper your fish. Cook for 5-6 minutes until the skin gets brown and crispy, then flip it and sear for 3 more minutes.

  • Meanwhile, stir together your yogurt, shallot dill, lemon juice, shallot and hot sauce, add salt and pepper if you like.

  • Plate your salmon and top with the sauce. Enjoy!

Wine pairings: Our friends at Farmstead Cheeses & Wines say: Salmon is a flavorful fish that adapts well to many cooking treatments, so providing a one size fits all wine pairing just won't do.

However, if you're grilling or searing the fish, there's no better pairing for Salmon than Pinot Noir that's been chilled in the fridge for awhile (30-45 minutes).  Beaujolais, Loire Valley reds and and one of the newly discovered and re-discovered  California reds (Carignane, Trousseau, Gamay) also sing alongside Salmon, also with a bit of chill to them.  A French Cabernet, like a Bordeaux will work as well, but try to avoid big bodied reds, as they will smother the delicate flavors of this wild caught beauty.

Rosé wine also hits it out of the park, as will medium bodied, unoaked whites, like Chardonnay, many Italian whites (Soave, Falanghina, Greco, Pecorino, Vermentino, etc)

FishCamilla LombardSalmon