Ingredients
Scale
For the sauce:
- ¼ cup plain 2% or nonfat yogurt
- ¼ cup low fat mayonnaise
- ¼ cup milk
- 2 Tablespoons Dijon mustard
- 2 teaspoons rice vinegar
- 1 teaspoon dried tarragon (or use ½ – 1 Tablespoon chopped fresh tarragon)
- 1 teaspoon honey
- ¼ teaspoon granulated garlic or 1 clove garlic, peeled and chopped fine
- ¼ teaspoon onion powder
For the salmon:
- 1 salmon filet for each serving
- Fresh lemon slices
- Old Bay Seasoning, Red Robin Seasoning & freshly ground pepper
- Toasted almond slices, slices of lemon and fresh parsley, for garnish
Instructions
- In a small bowl, whisk together all of the ingredients for the sauce. If the sauce is too thick, whisk in a bit more milk until it’s the right consistency.
- Fire up the grill and when it’s hot, arrange the lemon slices on the grill to make a “bed” for the salmon. Sprinkle the salmon with seasonings and set it on the lemon slices. Let cook for 5 – 10 minutes, flipping if neeeded. Monitor it carefully to get it flake-tender but not too dry.
- Remove the salmon from the grill and serve over rice or veggies with the creamy sauce on top. Sprinkle with a few toasted almond slices and garnish with fresh parsley and/or lemon slices and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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