Made to complement salmon, this is a healthier version of a sour cream based sauce.  I’ve recently discovered Icelandic yogurt which, to me, isn’t as chalky as non fat Greek yogurt.  Personally, I like the brand Smari.

Yogurt Dill Sauce

1- 6 oz. container of Icelandic or Greek yogurt- non fat or low fat
1/4 cup fresh dill, finely chopped
2 tablespoon capers, minced OR 2 tablespoon cornichons, chopped
1 shallot, finely minced
1 teaspoon dijon mustard
Zest and juice from one lemon, preferably organic
Dash of cayenne pepper
Pinch of back pepper
Pinch of salt to taste

Mix all ingredients in a bowl. Refrigerate for several hours to allow flavors to marry. Serve over grilled or pan roasted salmon.

**to turn this into a salad dressing, add about 2 tablespoons of buttermilk to thin. Serve over a butter/bibb/Boston lettuce salad.


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