Dill Salmon

Ingredients

  • 1 to 3 Fresh Salmon Filets
  • 1 – 8 oz Container of Plain Low-Fat Yogurt (Greek yogurt is more creamy)
  • 1/2 to 1 tsp Apple Cider Vinegar (any vinegar will work)
  • 1 tbsp Fresh Dill Finely Chopped (dried dill will work but fresh is better)

Unit: Large Skillet or Electric Skillet

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Instructions

First, combine the yogurt, dill and 1/2 tsp of vinegar into a creamy mixture in a small bowl and set aside to warm to room temperature. Taste the mixture and add more vinegar if needed.

Open the valve. Place the lid on the unit.

Turn Cook-top to Medium heat until a small amount of vapor escapes the valve.

Turn Cook-top to Low for 10 min. Then turn off heat and remove lid for 2 to 3 minutes.

Spoon the yogurt mixture over the salmon fillets and seal the lid on the unit with it turned off for 2 to 4 minutes. This will heat up the dill sauce.

***Note: 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.