The yogurt dijon lemon sauce is refreshing and versatile. Spread on grilled salmon, or serve with roasted potatoes or as a pasta sauce.

GRILLED SALMON INGREDIENTS

1½ lb salmon fillet, cut into 4 portions
2 T Dijon mustard
2 T olive oil
1 T  tamari
1 T garlic, minced
2 T butter
pinch salt and pepper
2 T fresh dill

LEMON HERB YOGURT SAUCE INGREDIENTS
½ c plain Alexandre whole milk yogurt
½ c Alexandre probiotic sour cream, full-fat
1 T each fresh chives and dill, chopped
2 T fresh lemon juice
pinch of salt, to taste
2 T extra virgin olive oil

Combine all well. Chill until ready to use.

INSTRUCTIONS
Pre-heat grill or stove top pan

Combine mustard, 1 T olive oil and tamari

Place salmon upside-down in mixture, coating well. 

Grill skin-side down until it releases from the pan easily, approx. 4 min. 

Turn salmon over and grill until the fish flakes easily when gently pressed. Transfer to serving platter. 

Heat remaining olive oil and butter in a small skillet. Add garlic and cook over medium heat until soft and fragrant, approx. 2 min. Add dill and pour over salmon fillets. 

Serve with yogurt sauce.