Feta Yogurt Sauce
-This sauce is based on a recipe by Indian cookbook author Madhur Jaffrey. It’s a great accompaniment to spicy Indian food as well as salmon.
– Recipe:
– 2 cups low-fat plain Greek yogurt
– 1 small cucumber, peeled and chopped
– 2 tablespoons freshly chopped mint or parsley
– 1 clove garlic, minced
– ½ cup (2 ounces) crumbled feta cheese
– ¼ teaspoon salt
-Combine all ingredients in a bowl and mix well. Makes 2 ¼ cups.
Harrisa Yogurt Sauce
-Harrisa is a hot Tunisian chili sauce. It’s made from roasted red peppers, hot chili peppers, garlic and spices. Fiery hot harissa combined with cooling yogurt makes a terrific sauce for beef, lamb and chicken.
– Recipe:
– 1 cup low-fat plain Greek yogurt
– 1 tablespoon olive oil
– ¼ cup fresh parsley, finely chopped
– ½ tablespoon fresh lemon juice
– 1 tablespoon harissa sauce
– kosher salt to taste
-combine all ingredients and stir well. Chill. Makes 1 1/3 cups.
Tahini Yogurt Sauce
-This is a combination of Israel’s tahini sauce and yogurt, which brightens and lightens the tahini
– Recipe
– ¾ cup low-fat plain Greek yogurt
– 3 tablespoons tahini
– 2 tablespoons lemon juice
– 1 tablespoon water
– 1 clove garlic, minced
-Combine all ingredients and stir well. Chill. Makes 1 cup.
Green Goddess Dressing
– Recipe:
– ½ cup low-fat mayonnaise
– ½ cup low-fat sour cream
– ½ cup low-fat plain Greek yogurt
– ¼ cup each chopped parsley, basil and oregano
– ¼ cup minced green onion or chives
– 2 teaspoons sugar
– 1 tablespoon lemon juice
-whisk together all ingredients. Chill. Serve with greens or vegetables. Makes 1 ½ cups.
Honey Mustard Salmon
– Recipe:
– 2 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– ¼ teaspoon cayenne pepper
– 4 6-ounce salmon fillets
– ¾ cup feta yogurt sauce
-preheat oven to 365 degrees F. combine the garlic, mustard, honey and pepper. Brush on salmon. Bake salmon for 15 to 20 minutes or until fish just flakes with a fork. Serve each salmon fillet with three tablespoons feta yogurt sauce. Serves 4.
Source: Food & Nutrition (Issue March/April)