SERVES:
4
INGREDIENTS:
For the Green Goddess dressing: (see hints)
1/2 cup mayonnaise
1/2 cup light sour cream or whole milk yogurt
loosely packed 1/2 cup fresh basil leaves
loosely packed 1/4 cup rough chopped fresh chives
loosely packed 1/4 cup fresh tarragon leaves
loosely packed 1/4 cup fresh parsley leaves
1 small clove garlic, minced
2 Tbs lemon juice
black pepper to taste
for the salmon:
4 boneless skinless salmon fillets
salt and pepper
1 Tbs olive oil
mixed vegetable crudite as needed if serving
PROCEDURE:
Make the Green Goddess dressing by using a blender or food processor to combine 1/2 cup of mayonnaise with 1/2 cup of whole milk yogurt or light sour cream, 1/2 cup loosely packed fresh basil leaves, a loosely packed 1/4 cup rough chopped chives, a loosely packed 1/4 cup tarragon leaves and a loosely packed 1/4 cup parsley leaves, add 1 small minced clove of garlic and then add 1 - 2 Tbs of lemon juice and little black pepper to taste and puree it until it's nice and smooth.
Keep the dressing in a tightly sealed container in the fridge until you're ready to use it.
When it's time to eat, season the boneless, skinless salmon fillets with salt and pepper and sear them in a heavy bottomed nonstick pan or cast iron skillet in a little olive oil until they're lightly browned on both sides and cooked to your liking.
HINTS:
Add a small minced anchovy fillet for a more traditional and flavorful version of Green Goddess dressing.
This is probably more dressing than you need for 4 servings.
It's a good idea to cut the vegetable crudite ahead of time if you're serving it with the salmon.