Adapted from a recipe found by Debbie Marcum in Mediterranean for Beginners.
Beautifully blackened salmon filets with a deliciously creamy sauce... Need I say more? :-) This adapted version of the original dish, now portioned for two with a few minor changes turned out so good that my Carolyn has requested it twice a week until further notice! LOL Enjoy!
Ingredients:
For the Salmon:
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Dijon Sauce:
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp lemon juice
- 1 tsp fresh dill - chopped
- salt and pepper to taste
- 1-2 tbsp low fat yogurt
Preparation:
Heat a large skillet or Dutch oven over medium-high heat.
In a small bowl, mix together the paprika, garlic powder, salt and black pepper. Sprinkle the spice mixture evenly over both sides of the salmon fillets.
Add the olive oil to the preheated skillet. Sear the salmon fillets for 3 minutes per side, or until cooked through.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice and dill. Season with salt and pepper to taste. Stir in the yogurt, and if needed add another splash of lemon juice to thin the sauce.
Serve the blackened salmon fillets with a dollop of Creamy Dijon Sauce on top. Garnish with additional chopped fresh herbs, if desired.
Blessed be...and happy cooking!