Saucy Salmon

 

We eat a  lot of salmon and usually I make a yogurt cucumber dill sauce to go with the salmon but tonight I felt like a remoulade sauce  which is a mayonnaise based sauce with “mustard, capers, gherkins, herbs and anchovies” and oh so delicious. However, quite calorie dense. So I wondered what if we changed up most of the mayo with non fat Greek yogurt and yep--it worked and it was delish!

I like to quick sauté my salmon in a skillet--just rub with olive oil and salt and pepper and cook on high heat for five minutes, flip for 2 minutes and then let it sit for awhile off the heat--yum-good

Perfect side dish--roasted asparagus: 450 oven-toss with olive oil, salt and pepper, cook ten minutes, stir, and maybe another five--done and good!

Brown rice for under the fish--

Spicy Yogurt Remoulade

1 cup nonfat Greek yogurt
1 T capers, minced
4 each cornichon* pickles, minced (about 1 1/2 Tbsp)
1/2 tsp. chili-garlic paste
2 T parsley, chopped
2 T mint, chopped
2 T mayo
Combine all ingredients together. Make a few hours ahead to let flavors blend. You will have leftover sauce which I plan to use for chicken salad!

*Cornichon pickles are made from tiny gherkin cucumbers and are often served with cheese fondue, a charcuterie plate, or in France, paté. You can substitute dill pickles. One regular size dill pickle would be plenty.