Salmon with Creamy Dill Sauce
1cup plain yogurt, 1/4 cup cream, 1/2 cup fresh dill, 1/4 cup cilantro,1tsp dried oregano,1tsp dried
parley, 1 clove garlic, 1tsp lemon juice, 1tbs extra virgin olive oil, salt, Pepper
Directions: Using a food processor, grind them to form a nice smooth paste and your sauce is
2 salmon fillet
1 cup frozen pea
1tbs cumin seed
1 cup basmati or brown 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 aluminum foil and keep it in the oven. This will
keep it warm while you make the rice. In a deep pan, heat 1tbs oil.
Add the cumin seeds and once it starts sizzling, add rice and frozen pea.
Sauté 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.