Ingredients
2⁄3 cup nonfat plain yogurt* or whole sour cream**½ cup grainy Dijon-style mustard2 tablespoons extra virgin olive oil1small shallot (½ ounce), peeled and finely chopped¾ ounce fresh dill weed, finely chopped2 teaspoons sugar1teaspoon kosher salt, divided½ teaspoon freshly ground black pepper4 6-ounce portions salmon fillet, skin on1 tablespoon soy sauce
Preparation
Place the yogurt, mustard, olive oil, shallot, dill weed, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Stir with a whisk to blend. Let stand 30 minutes or longer to allow flavors to develop. The sauce may be done up to a day ahead. Makes about 1¼ cups sauce. Brush the salmon fillets with the soy sauce and sprinkle with the remaining salt and pepper. Let sit for 15 minutes at room temperature. Place the rack in the toaster oven in position B and preheat on broil setting. Place the broiling pan in the drip tray so that the fish will be about 1½ to 2 inches from the upper element. Lightly coat the broiler rack with cooking spray and add ¼ cup of water to the drip pan. Arrange the salmon fillets skin down on the prepared pan. Place in the oven and broil with the oven door ajar for 14 to 18 minutes; salmon should test 145°–150ºF when tested with an instant-read thermometer. Serve hot or chilled with the Dijon-dill sauce.*For a thicker sauce, strain the yogurt for 1 hour or longer using a yogurt strainer or a strainer lined with a coffee filter; discard the whey (liquid). **For a richer sauce, use whole sour cream.
