Today I am super excited to share one of my favorite tips with you! You will save money and fridge space and your food will be healthier. And it will taste just as good as you imagined it
You know all those things, like chicken salad and tacos and every chip dip under the sun and chili and casseroles that require either sour cream or mayonnaise, which you don’t really want to use because they are not so good for you and/or you use either one so infrequently that it goes bad in your fridge before you use it all up? Well, here is the secret:
Whenever you are looking for that creamy tang of mayo or sour cream, just use yogurt instead. It’s really really good. And you can buy low- or no-fat if you’re watching calories, and still enjoy your favorite comfort foods.
We made this potato salad using Greek yogurt and it was delicious. I’m pretty picky about my potato salad, and I really enjoyed this one. The recipe paired it with mustard-broiled salmon. I have to admit I had my doubts about that, because I am generally not a big fan of mustard. However, I love love love salmon. Do you guys love salmon as much as I do? Baked, broiled, raw in sushi… this buttery pink fish is always a welcome guest in my digestive system. I will pretty much give any recipe that contains it a try.
You guys. This was a really tasty dish, all around. The mustard paired really well with the salmon. The potato salad was yummy. The end.
Here’s the recipe:
Mustard-Broiled Salmon with
New Potato Salad
(adapted from Real Simple)
1 1/2 pounds new potatoes (I used half red and half white)
3/4 cup Greek yogurt
juice of one lemon (about 2 tablespoons, but who’s measuring?)
1 small fennel bulb
4 6oz. salmon fillets
3 tablespoons Dijon mustard
1/4 cup fresh dill
salt and pepper
1. Adjust your top oven rack to be about 6″ away from the broiler and turn it on. (High if you have the option.)
2. Put the potatoes in a pot and cover them with cold water; bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer 15-20 minutes, until tender. Drain and rinse under cold water and then cut into quarters.
3. Combine yogurt, half of the lemon juice, a teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Stir in the potatoes and fennel.
4. Line a baking sheet with parchment paper or foil, and put the fillets on it. Combine the mustard and remaining lemon juice in a small bowl and spread over the salmon. Broil 6 to 8 minutes, until the fish is opaque and cooked all the way through. Garnish with the dill and serve.