Salmon with Lemon Grass & Cilantro Yogurt Cream

P1180846Ingredients
  • 4 Salmon filets, boneless (about 1/4 lb. of salmon per person)
  • seasoned salt
  • canola oil
  • lemon juice
  • For Lemon Grass and Cilantro Cream
  • 1 tablespoon Gourmet Garden Lemon Grass
  • 1 tablespoon Gourmet Garden Cilantro
  • 1 1/2 Cups Greek Yogurt
    Instructions
      For the Salmon
    1. Salt the salmon lightly and set it out at room temperature for 15-20 minutes before cooking.
    2. Heat a medium non-stick skillet over low-medium flame.
    3. If your salmon filets have skin, use a butter knife to scrape the skin side, removing the scales.
    4. Coat the salmon with oil and place in pan with skin side up. Cook for 6-8 minutes depending on the thickness of the filet.
    5. Gently flip the filet and cook for 3-5 minutes until the fish flakes begin to separate. Remove from heat and add a sprinkle lemon juice. Top with Lemon Grass and Cilantro yogurt cream and serve with your favorite rice dish.
      6. For the Lemon Grass & Cilantro Yogurt Cream
    6. In a medium bowl, whisk all ingredients until well mixed. Keep refrigerated.