Lots of great flavors come together easily!
Start to finish: 1/2 hour. Serves 4
Ingredients
YOGURT- DILL SAUCE:
- ½ cup nonfat yogurt
- 2 tablespoons prepared horseradish
- 1 teaspoon minced fresh dill (save some extra sprigs for garnish)
SALMON:
- Four 6-ounce salmon filets
SPINACH AND ASSEMBLY:
- ¼ cup white wine
- 2 teaspoons minced garlic
- 10 ounces fresh spinach leaves (trimmed) or 10 oz box frozen spinach thawed & well dried
- dash of freshly ground black pepper
- lemon wedges for garnish
Directions
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PREPARE THE SAUCE:
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In a medium bowl, whisk the sauce ingredients until combined. Chill until ready to use.
PREPARE THE SALMON:
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Preheat the grill and spray the hot grill rack with nonstick cooking spray. Grill the salmon over hot coals for 2 minutes per side, turning to make diamond or square grill marks for presentation. Remove the salmon to a platter and cover to keep warm.
PREPARE THE SPINACH:
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Heat the wine in a large sauté pan over medium-low heat. Sauté the garlic in hot wine for 1 minute. Add the spinach to the garlic mixture and sauté just until the spinach turns bright green and wilts. (If the garlic sticks to the pan, add 1 to 2 tablespoons vegetable broth or water). Sprinkle the spinach with nutmeg and pepper.
TO SERVE:
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Pat the spinach dry and portion evenly on 4 plates. Arrange the salmon so as to partially cover the spinach and drizzle with the sauce. Garnish each plate with 1 sprig of dill weed and 1 lemon wedge.
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