Salmon with yogurt herb cream

4 steps

Prep:15minCook:1h

A lighter version of salmon lunch. Prep ahead and serve chilled with a green salad-- delish!

Updated at: Thu, 17 Aug 2023 04:59:13 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories253.8 kcal (13%)

Total Fat8.9 g (13%)

Carbs21.2 g (8%)

Sugars2.2 g (2%)

Protein21.9 g (44%)

Sodium376 mg (19%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ozsalmon steak

skin on

1 lbfingerling potatoes

Yogurt herb cream

0.5 boxsilken tofu

or 6 oz of soft tofu

½ cupplain yogurt

2 TBLsour cream

or mayo

1 tblolive oil

2 tsplemon zest

1 tbllemon juice

⅓ cupfresh dill

finely chopped, can substitute with marjoram, lovage, tarragon, or lemon thyme

1 bunchwatercress

Instructions

Step 1

Rinse off salmon, then place it in a pan, cover with cold water, and add a heaping TBL of salt. Bring water to the boil. Then turn off heat and let stand 25 min. Lift out the salmon, remove the skin, and refrigerate (covered) until just before serving. *This is great to prep the day before and chill overnight.

Step 2

Close to serving time, scrub and clean potatoes, then steam over boiling water until tender when pierced with a knife. This will take roughly 20 min.

Step 3

In a blender or food processor, puree the sauce ingredients until smooth and pale green. Scrape into a bowl and garnish with the chopped chives. Chill until serving time.

Step 4

To serve, portion out potatoes and watercress onto 4 plates. Flake the salmon, then spoon a little sauce on each portion. Garnish with fresh herbs or chives. Serve the bowl of sauce on the table.