A deliciously light sour-cream-and-dill sauce shows off the summer flavor of fresh grilled salmon.
Ingredients
- ½ side (about 2 pounds) wild salmon (sockeye, king, keta), pin bones removed
- 1 cup sour cream
- ¾ cup fat free Greek yogurt
- 1 small bunch dill
- 1 pinch mustard powder
- 1 pinch dried thyme leaves
- Flake salt, such as Maldon
- Freshly cracked black pepper
- Extra virgin olive oil
Preparation
Rinse fish and pat dry. Preheat oven or grill to 400° and allow salmon to come to room temperature, at least 25 minutes.
Combine sour cream and yogurt in a bowl. Chop dill and add it, along with a generous pinch of salt and cracked pepper. If you use flake salt, the texture of the wispy crystals will serve as a lovely textural counterpart to the creaminess of the sauce. Stir well to combine and return to the fridge to chill.
In a lightly oiled sheet pan, scatter sea salt, mustard powder, thyme, and cracked black pepper over the salmon and drizzle with olive oil. Grill or roast in the oven for 8-10 minutes. The fish should turn from translucent to opaque and is ready when it is still juicy and flakes easily with a fork.
Remove from oven and allow to cool for a few minutes on a wire rack. Serve alongside a bowlful of the sauce, to be generously dolloped onto the fish.
