My apologies for going so long without posting. It has been a busy busy summer. And yes, we have still been eating all summer long, but I've been a little boring with my recipes (reverting mostly to old already posted faves). I have also been trying to eat a cleaner, healthier diet... which often leads to less food-porn worthy blog material.
This meal here was healthy while also meeting my other unofficial blog material criteria... (1) I actually remembered to take pictures before I was halfway finished eating; (2) It is something new; and (3) It was picture worthy.... oh yeah and of course, (4) It tasted good.
We all loved this (kids included), and it will be making an unbloggable return appearance in my recipe line-up!
Salmon with Yoghurt Dill Topping
1 1/4 cups plain fat free yoghurt
20 kalamata olives, chopped
15 cherry tomatoes, chopped
1 1/2 tsp dried oregano
6 cloves garlic, minced
2 tbsp chopped fresh dill
1. Mix all ingredients together in a bowl.
2. If you are barbequeing this, as we did, it is easier to put the salmon on the barbeque and add the topping after (rather thay trying to transfer it onto the grill without spilling). So... arrange your barbeque for indirect grilling and cook the salmon with the topping for about 20 minutes (until is cooked through). Your cooking time will depend on the thickness of the salmon.
3. Alternatively, you can put this on a baking sheet in a 400F oven until cooked through.