Yogurt Marinated Salmon with Garlic and Dill Red Potatoes


This salmon has subtle yet delicious spiced flavors and instead of using a pungent rosemary I thought dill would be a nice accompaniment with these sweet red potatoes.
 
Yogurt Marinated Salmon with Garlic and Dill Red Potatoes
 
Here are the Ingredients:
  • 4 (6 ounce) skinless, boneless salmon fillets
  • 1 cup fat-free plain yogurt
  • 1/2 tablespoon cayenne
  • 1/2 tablespoon ground coriander seed, ground
  • 1 teaspoon salt
  • 1 sweet onion, sliced
  • 4 large red potatoes, rinsed and quartered
  • 4 large garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh dill, finely chopped
  • salt and white pepper to taste
Preheat oven at 375 degrees
 
Mix yogurt, cayenne, coriander, salt, and onion until blended. Pour into a gallon size ziploc bag and add salmon. Be sure to coat salmon by slowly moving around. Let sit in refrigerator for 24 hours for best flavor. Bring red potatoes to a boil in a medium pot and cook for 10 minutes. Remove and bring to room temperature. In a large nonstick frying pan over medium high heat, add olive oil until heated and then toss in garlic. Reduce heat to medium  and watch carefully not to burn garlic. Immediately add butter and stir until blended. Add potatoes and cook and toss until coated. Cook for 10 minutes and add dill, salt and pepper. Remove from heat. Meanwhile, remove salmon from bag and on a nonstick foil lined baking sheet and bake for 15 minutes. Serve and enjoy.
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