Salmon

Salmon with Asian Slaw and Citrus Yogurt Sauce

May 10, 2010
Author Notes

Fresh, simple, and quick - my perfect dinner! —Erin McDowell

  • Serves 4
Ingredients
  • 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
  • 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
In This Recipe
Directions
  1. Salmon with Citrus Yogurt Sauce
  2. In a bowl, combine the yogurt, zest, and juices together to form a smooth sauce. Season with salt to taste.
  3. Season the salmon with salt and pepper. Heat the oil in a large saute pan over medium high heat.
  4. 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.
  1. Asian Slaw
  2. 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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  • Erin McDowell
    Erin McDowell
  • lapadia
    lapadia
Review
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.