Sunday, June 8, 2014

Copper River Salmon with Mustard Mint Sauce

I often make a yogurt dill sauce to go with salmon so I thought I'd switch it up a bit with this sauce. It is really good and we ended up dipping the roasted broccoli in the sauce too! I'm growing mint on the deck so it was nice and convenient to go get the herbs :-)

1/4 cup fresh mint leaves
3 T Dijon mustard
2 T olive oil
Juice of half a lemon

Combine the ingredients in small food processor and purée until smooth. Refrigerate 20 minutes or so to let flavors develop.

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