American Series Chardonnay Pairing

Lemon Dill Salmon with Cucumber Yogurt Sauce


Lemon Dill Salmon


1 tsp. Salt
1 Tbsp. Dill
1 Tbsp. Lemon Zest
2 Tbsp. Olive Oil
2 Salmon Fillets

Method of Preparation:

  1. Zest lemon(s) and mix with the salt and dill. (Fresh dill is best but dried dill can still do the trick.)
  2. Massage the salmon fillets with 1 Tbsp. of oil each. Then sprinkle the dry rub on each fillet and massage (rub) in the seasoning to the salmon.
  3. Refrigerate the salmon overnight so the flavors really marinate with the salmon.
  4. Bake the salmon when ready at 375° F for 10-15 minutes, depending on the thickness of fillet. *You will know if the salmon is done when its liquid turns white.

Cucumber Yogurt Dressing


2 Cup Plain Greek Yogurt
1 Tbsp. Dill
1 Tbsp. Lemon Zest
to taste Salt
1/2 Cup Buttermilk
1/2 Cucumber, dice
1 Tbsp. Red Onion, minced

Method of Preparation:

  1. Prep your fruits and veggies. Zest lemon(s), peel cucumber and dice, mince red onion, mince fresh dill.
  2. In a separate bowl, mix together Greek yogurt and buttermilk.
  3. Add the lemon zest, cucumber, red onion, and dill. Using a rubber spatula, fold ingredients into yogurt-buttermilk mixture. Add salt to taste.
  4. Dollop sauce onto salmon and eat, drink, and be merry!

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