Dill-Crusted Salmon with Herbed Lemon Yogurt Sauce
- 2 ounces crusty bread, torn into pieces
- Extra virgin olive oil, for drizzling
- 2 tablespoons freshly chopped dill
- 3 ounces Greek yogurt
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon lemon zest
- Freshly ground black pepper
- 2 tablespoons freshly chopped chervil
- 1 tablespoon plus 2 teaspoons Dijon mustard, divided
- Produce
- Chervil (2 tablespoons)
- Dill (2 tablespoons)
- Lemon, zest (1/2 teaspoon)
- Seafood
- (6-ounce) salmon, fillets (4)
- Condiments
- Dijon mustard (1 2/3 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil, Extra virgin (1)
- Salt (1/4 teaspoon)
- Bread & Baked Goods
- Bread, crusty (2 ounces)
- Drinks
- Lemon juice (2 teaspoons)
- Dairy
- Greek yogurt (3 ounces)
Preparation
Read recipe preparation on ivillage.com
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Recipe Stats
Published October 26, 2010 (2 years ago).
18 people saved this recipe.
