Salmon:
2 tablespoons Dijon mustard
1 tablespoon finely chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
2 teaspoons honey
2 teaspoons fresh lemon juice
1 whole salmon fillet (about 1¼ pounds)
Sauce:
1 tablespoon King Arthur Whole Wheat Flour
¾ cup 1% milk, divided
¼ cup Cabot Lowfat Plain Greek Yogurt
3 ounces Cabot Lite50 Sharp Cheddar, grated (about ¾ cup)
1 tablespoon finely chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1 teaspoon fresh lemon juice
½ teaspoon mild paprika
Salt and ground black pepper to taste
Get the ingredients you need at a convenient nearby location.
To prepare salmon:
WHISK together mustard, thyme, honey and lemon juice in small bowl.
PLACE salmon on platter; brush mustard mixture over entire top and set aside.
PREPARE/PREHEAT charcoal or gas grill.
To make sauce and grill salmon:
WHISK together flour and 2 tablespoons of milk in small bowl until smooth.
POUR remaining milk into medium saucepan; heat slowly over medium-low heat until just under a simmer- do not allow to boil. Whisk in flour mixture and cook, whisking constantly, until smooth and thickened, about 4 minutes.
REMOVE from heat. Whisk in yogurt, then stir in cheese, thyme, lemon juice and paprika. Season with salt and pepper and cover to keep warm.
PLACE salmon skin-side-down on grill. Cook for 9 to 11 minutes or until fish flakes easily when pierced with fork. Serve with sauce spooned over the top.
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