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| Cherry blossoms are just about to peak. |
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| Pretty front yard |
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| Early lilacs. |
So I have a springlike dish to share.
Fair warning - this is one of my weirdly-inspired dishes.
The salmon part is normal. I just sprinkled a salmon filet (wild Alaska salmon) with dill and baked it in parchment paper.
I'd made rosemary potatoes to go with it, but it just felt bland. Most often when I had dill with salmon, it was in some kind of sour cream or yogurt sauce. I had neither of those...
EXCEPT...
I had Key Lime Greek yogurt.
I'll admit, I wasn't quite sure what to expect, so I just kept it on the side. I was pleasantly surprised.
Caveat - I periodically get Key lime cravings. Visions of a sunny Florida Key, Margaritaville, and all that, so it was going to be pretty hard to dislike this. Still, I wasn't sure how the flavors would meld.
The fact is, it tasted so good together that I had it again a week later!
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| Excuse the sad photo. I didn't make a very large portion and it was hard to get a good shot. |
And the best part was, I didn't use up all the yogurt, so I got to mix in some mini chocolate chips for dessert!
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| YUM! |
What do you think? Would you like this flavor mix? It's not SO very different from adding lemon, which we do all the time with seafood.
