Creamy dilled salmon

Yield: 4 servings

Measure 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

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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