Grilled Salmon with Spinach and Dill Sauce
- ½ c plain kefir
- 1 tsp prepared horseradish
- 1 tsp fresh dill
- 4 2 ½ oz salmon fillets
2 tsp olive oil - 2 tsp garlic, minced
- 8 oz baby spinach
- Pinch of nutmeg
- Pinch of black pepper
Garnish
- Sprigs of fresh dill
- Lemon wedges
Ready the grill. In a small bowl, whisk the kefir, horseradish, and dill together and set aside. Grill salmon on each side for about 2 minutes for grill marks, then allow to cook thru.
In a large sauté pan, heat olive oil over medium-low heat then add garlic and sauté about 1 minute. Add spinach and sauté 2-3 minutes. (You can add a couple tablespoons of water to prevent sticking if necessary.) Remove from heat and sprinkle with nutmeg and black pepper. Serve warm spinach with salmon and ladle kefir sauce over salmon. Garnish with fresh dill and lemon wedges.