Salmon en Papillote with Dill-Yogurt Sauce

Salmon en Papillote with Dill-Yogurt Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • Remaining ingredients:
  • Yogurt sauce:
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh dill
  • + 10 more ingredients
    • 2 cups thinly sliced fennel bulb (about 1 medium)
    • 4 (6-ounce) salmon fillets, skinned
    • ½ cup thinly sliced leek (about 1 small)
    • Chopped fresh dill (optional)
    • ¼ teaspoon pepper
    • ¼ teaspoon minced garlic
    • ¾ cup plain low-fat yogurt
    • 1/8 teaspoon kosher salt
    • ½ cup grated seeded peeled cucumber
    • ¼ cup dry vermouth

To prepare yogurt sauce, place grated cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, yogurt, and next 3 ingredients (through garlic) in a small bowl. Stir in 1/4 teaspoon pepper and 1/8 teaspoon sa...

View full recipe at My Recipes

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