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Program #1010

Chef Ross Antonakos

Ginger Encrusted Fresh Salmon with Dill Sauce


4 salmon fillets-belly-6 ounces-skin on or off
2 lemons
1/4 cup extra virgin olive oil, divided
salt and pepper
ginger root
1/4 cup low fat yogurt
1/4 cup veganaise
fresh dill weed
1 medium onion
1 garlic clove

prepare salmon
1. Wash salmon fillets and dry thoroughly with paper towel
2. Squeeze the juice of one lemon over salmon-(let stand for 10 minutes)
3. Sprinkle extra virgin olive oil on salmon and salt and pepper to taste
4. Grate fresh ginger-pat salmon top with ginger-(let stand 10 min)

prepare sauce (a must)
1. Mix yogurt, veganaise, juice of one lemon, 1 T olive oil
2. Roughly chop fresh dill, add to sauce (be generous!)
3. Set aside and allow to come to room temp
Enough for 2 tablespoons of sauce for each fillet

cook salmon
1. Heat 2 T olive oil in a frying pan, and rough chopped onions and a few pieces of garlic over medium heat for about 5 min. Remove onions and garlic, discard
2. Lay the salmon in the hot oil, ginger side up - cook until med rare.
3. Serve with dill sauce

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