Smoked Salmon with Lemon-Dill Yogurt Sauce
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 120 min · Fish · pescatarian, gluten-free, low-carb, high-protein
263 cal
35g protein
15g carbs
7g fat
per serving · estimated
Ingredients
- 3/4 lb smoked salmon fillet
- 3/4 cup Greek yogurt
- 1 lemon
- 1 1/4 tbsp fresh dill
- 3/4 tbsp capers
- to taste black pepper
Method (tap to check — screen stays awake)
- Preheat your smoker to 225°F using cherry or apple wood for a mild smoky flavor.
- Place the smoked salmon on a tray and smoke for about 1 hour to enhance flavor (optional, if fresh smoked fish).
- Meanwhile, in a bowl, combine Greek yogurt, juice of half the lemon, chopped dill, and capers.
- Stir well and season with black pepper to taste.
- Slice the remaining lemon thinly for garnish.
- Serve the smoked salmon with lemon slices and a dollop of the dill yogurt sauce on the side.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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