This week I gave in to my deep love for greek yogurt. If you haven’t used it in recipes, you’re missing out. Besides the obvious parfait and breakfast uses, it’s a great, healthy substitute in many recipes that use mayo or sour cream. I decided to search for a recipe that involved both salmon and greek yogurt. My main gal, Martha Stewart, came through for me with a recipe for Roasted Salmon and Herbed Yogurt. With that recipe in mind, I thought asparagus would be a good side dish, and heck why not use greek yogurt with the asparagus as well. A quick google search, and I decided to go with an asparagus soup. I modified a recipe from whole foods for Creamy Spring Asparagus Soup substituting greek yogurt for sour cream.
The two dishes were relatively simple, but for timing I enlisted my favorite sous-chef.
He then mixed the herbs in with our greek yogurt of choice, Fage.
Meanwhile, I chopped the light green and white parts of our gigantic leek, and then browned the pieces in a bit of butter.
While the leek browned, I peeled and chopped a yukon gold potato into one inch strips.
After about ten minutes, I added the potatoes and chicken broth to the leeks, and brought the liquid to a boil.
I then reduced the heat, added the chopped asparagus, and let the mixture simmer until everything was nice and tender.
While the soup simmered, Chris mixed together the herbs, greek yogurt, dijon, salt and pepper.
Everything for the salmon was ready long before the soup, so Chris stuck the yogurt mixture in the fridge and relaxed while I prepped the blender. I had some time to spare, so I improvised and chopped a bit of garlic for the salmon.
With approximately 10-15 minutes to go on the soup, Chris placed the salmon in a baking pan, covered in the herbed yogurt sauce, and topped it off with chopped garlic. He couldn’t resist giving our three cats a taste of raw salmon. They are definitely sushi lovers like their mama and papa.
Once the potatoes and asparagus were tender, I poured the mixture into a big blender and set it to purée. Chris finished off the purée and then complained about how tightly I put on the top to the cat rubbing up against his legs looking for more delicious, raw fish.
Once pureed to our satisfaction, I poured the soup back into the pot and brought it to a boil. The timer sounded for the salmon just as I finished the soup. Could we have actually timed everything perfectly tonight? Unfortunately, no. Chris cut into the salmon and found it still a bit raw in the center after 15 minutes at 450. We had to stick the salmon back in the oven for another 10 minutes, and that was even a bit too much. It amazes me how quickly fish goes from undercooked to overcooked.
Before realizing the salmon needed more time, I had spooned the soup into bowls, and topped it with croutons, parmesan, and freshly ground black peppercorn. Not wanting our soup to get cold, we finished it off while the salmon baked. It was absolutely delicious! I loved the flavor and texture, and the topping I improvised was perfect. It tasted like spring in my mouth.
When the salmon finished, we cut a small portion for us each, added a bit of lemon, and sat down to finish the latest Game of Thrones episode. The salmon was delicious. I always worry about salmon tasting fishy, but it didn’t at all. The garlic roasted perfectly on top, and was a great addition. The herbed yogurt was fresh and moist. Overall a fantastic dish, and I’m sure it would have gone great with the asparagus soup.