I am not much a fan of salmon, but my friend told me that the problem may be in the marinate or in the sauce that I put over it. So, I decided to try this simple recipe that my friend promised would excite my taste buds.

This recipe is from Real Life Entertaining by Jennifer Rubell.

Ingredients:

1 1/2 cups yogurt

1 tablespoon lemon juice

1 small clove garlic minced

4 tablespoons chopped fresh dill

2 small cucumbers, cut in half lengthwise, seeded, and cut into small dice

Salt and pepper to taste

4 salmon steaks or pieces of fillet

1 tablespoon honey

1/2 cup olive oil

2 teaspoons mustard seeds

1 lemon, cut into wedges

5 small waxy potatoes, such as Yukon Gold, cut into small wedges

Procedure:

- Combine the yogurt, lemon juice, garlic, and 3 tablespoons of the dill in a bowl and mix well. Season to taste with salt and pepper and let sit while you prepare the other ingredients, so the flavors will come together.

- Preheat the oven to 375°F. Lay the salmon on a baking sheet and drizzle with the honey and a tablespoon or two of the olive oil. Massage the mixture into the flesh, then sprinkle with the mustard seeds, remaining fresh dill, and salt and pepper to taste. Arrange the lemon wedges on the pan.

- On a separate sheet pan, arrange the potatoes and sprinkle with the remaining oil and a hefty seasoning of salt and pepper. Toss well with your hands to coat.

- Place the salmon and the potatoes in the oven and cook for 20 minutes. The salmon should not be turned, but halfway through remove the potatoes and flip them. After 20 minutes the potatoes should be golden brown and the salmon just cooked through. Serve with the lemon wedges and dill yogurt sauce.

This dinner will be ready in 20 minutes once all ingredients were prepared ahead of time, of course. The combination of the cucumber dipping and the baked potatoes and the salmon with mustard seeds is just the perfect way to cap a tiring day.