Thursday, November 10, 2011


I remember the taste of this lemony sauce and the tender, flaky texture of the salmon. Trouble is, I made it several weeks ago and discovered today that I didn’t write down the ingredients, so this is going to be somewhat of a guessing game when it comes to amounts.

It’s not as bad as it sounds because I took a photo of the ingredients, and I believe that amounts vary depending on the taste of the person preparing the food.

In this case I was cooking for one - Me! If you want to prepare for two or more, change the ingredients accordingly; just don’t double or triple everything. Start with “less”, taste as you go, then add “more” if you feel the need.


6 ounce salmon fillet, boneless and skinless
1 tablespoon all-purpose flour
1 teaspoon EVOO (aka extra virgin olive oil)
1 teaspoon butter
2 tablespoons Oikos Organic Greek Yogurt (my preferred brand)
1/2 teaspoon lemon juice (bottled or fresh)
1/2 teaspoon curry powder
1/4 teaspoon sesame oil
Kosher salt (opt)
Freshly ground black pepper (opt)

1. In a small pan with high sides to confine any oil splatter, heat EVOO and butter
over medium heat. Meantime, rinse the fillet, pat it dry and coat it with the flour, gently shaking off any excess.
2. Sear (flash-fry, seal, brown) fillet, 3-5 minutes on each side depending on how well done you want your fish. I prefer the lesser amount because I know it will continue to cook after it’s removed from the pan.
3. Mix yogurt, lemon juice, curry, sesame oil, salt & pepper.

4. Remove fish from pan and add yogurt mixture to the pan. Turn heat down to low. Stir for about 30 seconds then pour over fish.

I microwaved a yam and some frozen french green beans. Topped the yam with some EVOO and salt and pepper and ate the beans plain.


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Visit my other blog ~ Corning NY Step by Step, a pictorial view of the City of Corning NY.

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