- 1 to 3 fresh salmon filets
- 1 – 8oz container of plain yogurt (use greek to make it more creamy)
- 1 tsp Apple Cider Vinegar
- 1 tbsp fresh dill; finely chopped
First, combine the yogurt, dill and vinegar to taste into a creamy mixture in a small bowl and set aside.
Next, place the cold salmon filets into a cold skillet. Turn the heat to medium until the valve sounds steadily and then turn the stove to the lowest setting for 5 minutes.
Finally, pour the yogurt mixture over the salmon filets and let stand for 5 more minutes until the fish is flaky and the sauce is warmed up.
Chef’s Tip: If you cook the yogurt sauce too hot, the milk will separate and appear curdled so make sure it is not heated while the sauce is on it.