Salmon with Asian Slaw and Citrus Yogurt Sauce

By Erin McDowell
May 10, 2010
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Author Notes: Fresh, simple, and quick - my perfect dinner!Erin McDowell

Serves: 4

Salmon with Citrus Yogurt Sauce

  • 1/2 cup Greek yogurt
  • juice and zest of 1 lime
  • juice and zest of 1 lemon
  • juice and zest of 1/2 orange
  • salt and pepper, as needed
  • 4 fillets of salmon (about 1 1/2 pounds)
  • 3 tablespoons olive oil
  1. In a bowl, combine the yogurt, zest, and juices together to form a smooth sauce. Season with salt to taste.
  2. Season the salmon with salt and pepper. Heat the oil in a large saute pan over medium high heat.
  3. Add the salmon and cook until browned on each side, about 5-6 minutes on each side. Finish for a few minutes under the broiler for an even crisper crust.

Asian Slaw

  • 1/2 cup carrots, thinly sliced or grated
  • 1/2 cup cabbage, shredded
  • 1/2 cup broccoli, thinly sliced or grated
  • 1/2 cup celery, thinly sliced or grated
  • 1/4 cup scallions, thinly sliced
  • 1 clove garlic, minced
  • juice and zest of 1 lime
  • juice and zest of 1/2 orange
  • juice and zest of 1 lemon
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons sesame oil
  • 3 tablespoons toasted sesame seeds (or more to taste)
  • salt and pepper, to taste
  1. Mix the vegetables with the citrus juices, zest, vinegar, oil, and sesame seeds. Season with salt and pepper to taste. If you like, you can let it sit for awhile (up to overnight) to let the flavors meld.

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