The herbs in our garden are thriving, so here’s another summer recipe that takes advantage of fresh seasonings. You don’t want to miss this one because it’s both healthy and delicious!
Dill was an herb that, until recently, I didn’t care for at all. Funny how tastes change, because I really loved this meal. Other than grilling the fish, there’s very little prep work involved (which is my favorite kind of cooking!).
The yogurt sauce comes together in about 5 minutes, and can be made in advance and refrigerated until you’re ready to eat. It’s creamy, tangy, and garlicky, with some fresh lemon juice to bring out the flavors in the herbs and the fish. It really is tasty, and would be delicious used in a wrap or on a sandwich with chicken, shrimp, whatever. If you have left-overs, it will not go to waste!
A lot of my friends have asked me whether or not my boys eat all of the food that I post on this blog. The answer is usually, but not always. My little guy, Casey, eats just about anything that he can get his hands on…including seafood, olives, pickles, and salad. It’s no thanks to me, he has just always been that way!
My older son is a bit more challenging, and likes to know exactly what he’s consuming, where it came from, how it was cooked, etc. Over the past couple of years, Gibbs has learned to try just about everything on his plate. If he really doesn’t like it, he knows that he doesn’t have to finish it. But he also doesn’t get anything else. More often than not, he realizes that what I serve is actually pretty good – even when it’s something new or different!
I will often modify a dinner entrée slightly to appeal to my kids’ tastes, which is an easy accommodation that saves me from having to make an entirely separate meal for them. As an example, on this particular evening, I served our salmon with Rice-a-Roni (one of the boys’ favorite side dishes) and a green bean casserole (another favorite). I plated their fish without the dill sauce – just the plain grilled salmon with a little bit of olive oil, salt, and pepper. Casey happily ate everything on his plate and asked for more. Gibbs ate his salmon mixed in with his rice, finished the rest of his rice, and finished his green beans. So while they didn’t technically eat the Grilled Salmon with Yogurt Dill Sauce for supper, they did eat what was served and I didn’t have to make them a different meal (that’s just not going to happen!). If my three-year-old prefers that the fish is mixed with his rice and the dill sauce is omitted, I’m fine with that!
Grilled Salmon with Yogurt Dill Sauce
For the Salmon:
- 4 salmon fillets
- Olive oil salt, and pepper
For the Yogurt Dill Sauce:
- 1 cup plain Greek-style yogurt
- 1 tablespoon chopped fresh dill
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced garlic
- Prepare Yogurt Dill Sauce by stirring together all ingredients in a small bowl. Cover and refrigerate at least one hour, or until ready to serve.
- Grill salmon over medium heat for approximately 7 minutes. Then flip the fillets over and grill them, skin-side down, for another 3 minutes. Fish is cooked when it flakes easily with a fork.
- Top each fillet with Yogurt Dill Sauce.
Looking for other tasty salmon recipes? Try these favorites:
Salmon in Foil Packets
Pasta with Salmon in Tomato Ranch Sauce
Fusilli Salmon (a.k.a. “Curly Worms”)