Roasted Salmon with Dill Yogurt Sauce
(adapted from Fine Cooking)
1-2 Tablespoons sour cream
1/2 cup plain Greek-style yogurt
1/3 cup chopped fresh dill or 1 T. dried
2 t. fresh lemon juice
pinch of sugar
salt and pepper to taste
4 6-ounce salmon fillets (preferable wild caught)
a sprinkle of dried oregano
a sprinkle of dried dill
salt and pepper
Position rack in the center of the oven and heat the oven to 500 degrees. This is a hot oven so be sure to use a pan or casserole which can take the heat. I use Corningware.
Lightly oil the baking sheet or casserole. Place the fish in with the skin side down, season with salt and pepper, and drizzle with olive oil. Sprinkle with just a little dried oregano and dried dill.
Serve with cucumber and tomato salad. (which I will post tomorrow.)