Roasted Filet of Salmon with Lemon Yogurt Drizzle - Fox 2 News Headlines

Roasted Filet of Salmon with Lemon Yogurt Drizzle

Posted: Updated:
SOUTHFIELD, Mich. (WJBK) -

Get this recipe courtesy of professional chef Michelle Bommarito. Learn more about her by logging on to www.michellebommarito.com.

LEMON YOGURT DRIZZLE

Ingredients:
32 oz Whole milk yogurt/ Greek style "Fage" Brand is excellent (Total)
3 T. fresh lemon juice
Grated zest of 1 lemon
2 tsp. Extra virgin olive oil
Himalayan Pink salt, to taste
3 T. fresh cilantro or dill weed

Preparation:
1. Place the yogurt in a strainer lined with cheese cloth. Place the strainer over a large bowl and cover with plastic wrap. Place in the refrigerator for at least two hours, or overnight…if using Greek style yogurt omit this step.

2. Combine strained yogurt with remaining ingredients.

3. Adjust seasonings to taste.

ROASTED FILET OF SALMON

Ingredients:
Salmon filet
Brown rice or whole wheat breadcrumbs
Fresh lemon juice
Pitcher of water
Olive oil
Himalayan Pink salt

Preparation:
1. Preheat the oven to 375° F.

2. Drizzle a small amount of olive oil on the bottom of a sheet pan (with sides). Place the filet of salmon on the sheet pan and drizzle the top of the salmon with olive oil and fresh lemon juice.

3. Lightly sprinkle and spread the breadcrumbs on top of the entire filet of salmon.

4. Drizzle with additional fresh lemon juice.

5. Place the salmon in the oven and bring a pitcher of water to the oven. Add water to the surrounding area of the salmon filet…only fill the sheet pan with water 1/2 way up the salmon filet.

6. Bake for approximately 25 minutes or until the salmon "flakes" with the tines of a fork.

7. If a more crispier texture is desired…Place the salmon filet under the broil until bread crumbs are golden brown.

8. Remove from the oven and sprinkle with salt.

TOASTED SHORT GRAIN BROWN RICE
An excellent source of fiber

Ingredients:
1 c. Short grain brown rice
2 c. water, vegetable stock, or brewed tea
Olive oil
Himalayan Pink salt

Preparation:
1. Place the brown rice in a large, dry stockpot and place over a medium flame.

2. Stir the brown rice in a "figure eight" with a wooden spoon until the rice begins to toast…a nutty aroma will be prevalent.

3. Add the liquid to the rice and bring to a boil.

4. At the boil, reduce to a simmer, drizzle with olive oil and salt and cover.

5. Cook the rice for approximately 20 minutes.

6. Fluff with a fork and adjust seasoning.

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