This week I wanted to talk about one of our most versatile ingredients in the kitchen and share with you just one of the many ways we use it each week. I’m talking about yogurt! It’s the backbone of a lot of Middle Eastern cuisines and it definitely sees heavy use in our kitchen. Its tangy richness is perfect for enriching a sauce. It pairs wonderfully with spices, especially if it is mixed and given a chance to sit overnight with them. The acid in the yogurt marries with the spices and the flavors really bloom when given a little time. It can be strained and thickened like Greek yogurt for dolloping on top of soups and stews as well!
One way we use it every week is as the base for our salmon sauce. The tanginess of the yogurt is an excellent counterpoint to this rich fish. We also like to mix it the day before we use it as the garlic and herbs in it then have a chance to really mellow and deepen in flavor. Its super simple and can be made easily at home. The sauce also goes great with roasted vegetables or spooned on top of a curry. We hope you enjoy!
MAKE Projects Salmon Yogurt Sauce
1 Cup Whole Milk Yogurt or ¾ Cup Greek Yogurt
2 Tablespoons Chopped Herbs (We use parsley and cilantro but use what you like!)
1 teaspoon Finely chopped or pasted garlic or 2 teaspoons granulated garlic
Salt to taste
Procedure
If using whole milk yogurt I like to strain it for a thicker, richer sauce. Place the yogurt in a coffee filter set over a strainer. Allow to drain the excess water off for at least 20 minutes.
Once the yogurt has released much of its water mix it in a bowl with the remaining ingredients. Season to taste with salt.
If possible, allow to sit in the refrigerator overnight to further mature the flavor or enjoy now!
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