Sunday, November 10, 2013

Salmon Tacos w/Caper Dill Sauce

  • 1 lb salmon fillet
  • 2 tsp olive oil
  • 1 tbsp butter, melted
  • 2 sprigs fresh dill
  • 2 tbsp capers, drained, divided
  • ¼ tsp dried dill
  • ¼ c plain yogurt
  • Zest of 1 lemon
  • 1 tsp fresh lemon juice
  • Pinch of salt
  • 6 corn tortillas
  • Cooked brown rice

Preheat your oven to 350 degrees F.

Place the salmon fillet on a long piece of foil. Drizzle melted butter and oil over the fillet. Sprinkle with salt, pepper, and capers.

Lay 2 sprigs of fresh dill on the salmon fillet and wrap it in the foil.

Place the foil packet on a baking sheet and bake for 12 to 15 minutes, or until the salmon is cooked through.

In a small bowl, combine all ingredients for the caper-dill sauce and stir well.

Assemble tacos by adding cooked brown rice, salmon, and caper-dill sauce to corn tortillas.