Creamy dilled salmon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Yogurt |
| 3 | tablespoons | Water |
| 1 | tablespoon | Oil |
| ¼ | teaspoon | Dill weed |
| 4 | Salmon steaks | |
| 2 | tablespoons | Butter |
| ½ | cup | Yogurt |
| ¼ | teaspoon | Dill weed |
| 1 | Eggs | |
Directions
COLORADO HIGH COUNTRY COOKIN
Salmon steaks should be 1" thick. In 12"x7" baking dish, combine yogurt, water, oil, and dill weed. Add salmon; cover and refrigerate one hour. Remove salmon from sauce; grill or broil until fish flakes with a fork.
Meanwhile, melt butter in small saucepan; stir in yogurt, dill weed and beaten egg. Over low heat, cook and stir until thickened, being careful not to boil. Serve warm with salmon.
Posted on GEnie by S.KERR7 [syd] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By SYLVIA STEIGER On 12-26-95
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