Grilled Salmon with Tarragon Dijon Sauce
Salmon grilled on a bed of lemon slices with a creamy tarragon dijon yogurt sauce drizzled over top. What’s not to love about that?
I made this one lovely sunny afternoon. There was a slight breeze–a welcome break from the torrential winds and chilly weather we’d been having. It was the perfect day for grilling and my kids were hungry. Now, my kids don’t eat salmon (my daughter used to, but she’s lately decided she’s not eating it anymore … I’m not sure why), so I made them some pizza on the grill and made this lovely dish for myself. I was really hungry for salmon. A while ago, when I made that Irish Pub Salad, I had this thought that the dressing would be a lovely sauce on salmon and I’d been dying to test my hypothesis.
Yes, yes, yes, they are a beautiful match. It’s an elegant dish that cooks up so quickly.
- ¼ cup plain 2% or nonfat yogurt
- ¼ cup low fat mayonnaise
- ¼ cup milk
- 2 Tablespoons Dijon mustard
- 2 teaspoons rice vinegar
- 1 teaspoon dried tarragon (or use ½ - 1 Tablespoon chopped fresh tarragon)
- 1 teaspoon honey
- ¼ teaspoon granulated garlic or 1 clove garlic, peeled and chopped fine
- ¼ teaspoon onion powder
- 1 salmon filet for each serving
- Fresh lemon slices
- Old Bay Seasoning, Red Robin Seasoning & freshly ground pepper
- Toasted almond slices, slices of lemon and fresh parsley, for garnish
- In a small bowl, whisk together all of the ingredients for the sauce. If the sauce is too thick, whisk in a bit more milk until it's the right consistency.
- Fire up the grill and when it's hot, arrange the lemon slices on the grill to make a "bed" for the salmon. Sprinkle the salmon with seasonings and set it on the lemon slices. Let cook for 5 - 10 minutes, flipping if neeeded. Monitor it carefully to get it flake-tender but not too dry.
- Remove the salmon from the grill and serve over rice or veggies with the creamy sauce on top. Sprinkle with a few toasted almond slices and garnish with fresh parsley and/or lemon slices and enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Hearth & Soul Bloghop.