Yogurt is an excellent source of lactobacillus, a very beneficial bacteria which helps diarrhea, restores health to the gastrointestinal tract, helps fight intestinal infections and keeps the immune system strong.
4 4-ounce wild-caught salmon fillets
1 tablespoon fresh squeezed lemon juice
½ teaspoon sea salt
For the sauce:
1 cup fresh dill, finely chopped (or 1 tablespoon dried)
1½ cups plain yogurt, whole milk or low fat
1 teaspoon fresh squeezed lemon juice
1 teaspoon sea salt
Preheat the oven to 350̊F. Arrange the salmon fillets in a glass baking dish, sprinkle generously with lemon juice and a touch of sea salt. Bake for 12-15 minutes (depending on the thickness of the fillets), until the fish is opaque and flakes easily.
While the fish is cooking, make the sauce: put the dill in the bowl of a food processor, and process until finely chopped. Add ½ cup of yogurt and process well again, until the sauce becomes quite green and somewhat runny. Add the remaining 1 cup of yogurt, the lemon juice and the salt. Pulse briefly 2-3 times to mix well but don’t over-mix or the yogurt will become too runny. Taste and adjust for salt. Serves 4.
Variation: salmon is also wonderful poached. In a straight-sided sauté pan, bring 1 cup of vegetable broth to a simmer over medium heat. Add the fillets, cover with a lid ajar, and poach for 7-9 minute. Remove the salmon carefully with a spatula.