Salmon With Creamy Dill Sauce
1 cup plain yogurt
1/4 cup cream
1/2 cup fresh dill
1/4 cup cilantro
1 tsp dried oregano
1 tsp dried parley
1 clove garlic
1 tsp lemon juice
2 tbs extra virgin olive oil
Using a food processor, grind them to form a nice smooth paste and your sauce is ready.
2 (8 ounce pieces) of salmon fillet
1 cup frozen pea
1 tbs cumin seed
1 cup basmati rice
2 thin slice of lemon
Season the salmon fillet with some salt and pepper. Keep one slice of lemon on top of each fillet.
Bake it for 30 minutes at 350 F.
After the salmon is baked, fry it in a hot pan for about 3 minutes on each side to get a nice crisp color.
Cover it with the aluminium foil and keep it in the oven. This will keep it warm while you make the rice.
In a deep pan, heat 1 tbs oil.
Add the cumin seeds and once it starts sizzling, add rice and frozen pea.
Saute for about 2 to 3 minutes.
Add 2 and 1/2 cups of water and bring it to boil.
When it starts to boil, lower the heat to medium and cover the pan.
It should take about 10 or a little more minutes for the rice to cook.
Drizzle the sauce on the salmon and enjoy it with the rice . It was a perfect happy meal for warm spring afternoon!