Ingredients:
1 lb salmon fillets cut into 2 pieces and d-skinned
3/4 cup fresh chopped basil
1/8 cup fresh chopped parsley
2-3 shallots, chopped
1/2 cup whole plain yogurt
1/3 cup white cooking wine
Juice from 1 large fresh lemon
2 cloves garlic, minced
1 tbsp olive oil
1/8 tsp salt
Sear the salmon in a skillet on medium-high heat for 3 minutes on each side. The middle of the fillets may not be entirely cooked after this period, which is fine because the salmon will continue to cook after it is removed from the skillet.
Saute’ the shallots and garlic in the same skillet on low-medium heat for about 5 minutes, until they are golden brown. Increase the heat to medium-high and then add the wine, basil, parsley, lemon juice, and salt, bringing to a boil. Stir the yogurt into the mixture slowly, 1 or 2 tablespoons at a time
Reduce the sauce to about half of its original state, then add the salmon fillets to reheat. Serve with the sauce spooned over the salmon.
Calories 628, Protein 54 grams, Carbohydrates 12 grams, Fiber 1 gram, Sugars 5 grams, Fat 37 grams, Omega-3 5.23 grams, Omega-6 4.99 grams
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