Grilled Salmon with Velvet Lemon-Thyme Sauce

Name: Grilled Salmon with Velvet Lemon-Thyme Sauce
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: Salmon: 2 tablespoons Dijon mustard1 tablespoon finely chopped fresh thyme leaves or 2 teaspoons dried thyme leaves2 teaspoons honey2 teaspoons fresh lemon juice1 whole salmon fillet (about 1; "2":"u00bc"}" data-sheets-userformat="{"2":8705; "3":[null; 0]; "12":0; "16":12}">¼ pounds) Sauce: 1 tablespoon King Arthur Whole Wheat Flour; "2":"u00be"}" data-sheets-userformat="{"2":8705; "3":[null; 0]; "12":0; "16":12}">¾ cup 1% milk; divided; "2":"u00bc"}" data-sheets-userformat="{"2":8705; "3":[null; 0]; "12":0; "16":12}">¼ cup Cabot Lowfat Plain Greek Yogurt3 ounces Cabot Lite50 Sharp Cheddar; grated (about; "2":"u00be"}" data-sheets-userformat="{"2":8705; "3":[null; 0]; "12":0; "16":12}">¾ cup)1 tablespoon finely chopped fresh thyme leaves or 2 teaspoons dried thyme leaves1 teaspoon fresh lemon juice; "2":"u00bd"}" data-sheets-userformat="{"2":8705; "3":[null; 0]; "12":0; "16":12}">½ teaspoon mild paprikaSalt and ground black pepper to taste

– Makes 4 servings –

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Ingredients

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

Directions

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.

Recipe courtesy of Diane Henderiks.