I go through phases where all I want to do is eat fish.  It can get tedious to just eat salmon, trout or cod every day, so I started to research different dressings/sauces to put on the fish and on the side.  I have always loved Green Goddess dressing and wanted to try and make my own.  I will say this right here and now, “I do not eat mayonnaise!”  I try and find alternatives to mayo for every recipe, and if I cannot find one, I do not make the recipe.  One of the best substitutes for mayo is Greek yogurt and that is what I used for this recipe.

The salmon preparation is very easy, you just pat dry the salmon dry and season with salt, pepper, garlic powder and thyme.  I add a small pat of butter and a tablespoon of olive oil to the pan and then pan seared the fish until it was cooked through.  I do not over cook the fish and keep it slightly pink in the middle.  I had a leftover lemon that I had juiced for the Green Goddess dressing, so I threw that into the pan with the salmon, it added a subtle hint of lemon to the fish.

I read many different recipes for Green Goddess dressing and found one that included basil.  I always add red chili flakes to my recipes, because I like to had a subtle hint of heat to most things.  This recipe is a great combination of Green Goddess and pesto, and is goes great on salmon!!

Green Goddess Dressing Recipe

• 1-cup fresh basil leaves
• ½ cup flat-leaf parsley
• 1-cup yogurt or Greek yogurt
• 1-2 teaspoons honey
• 2 tablespoons green onion (scallions), 3-4 green onions, white & green parts
• Juice of 1 lemon – freshly squeezed
• 2 garlic cloves, minced
• ½ teaspoon cider vinegar
• 1 teaspoon Worcestershire Sauce or 1 teaspoon anchovy paste
• 1/2 teaspoon red chili flakes
• ¾ teaspoon coarse sea salt or kosher salt
• ¾ teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Using a food processor, combine all ingredients except for the olive oil.  Blend ingredients until it becomes a fine/smooth sauce.  Once all combined, slowly drizzle in the olive oil until it creates a creamy consistency, about 1 minute.  The most important element for this dressing is that you let it sit in the refrigerator for a few hours or over night.  The dressing needs to set-up in the fridge.

I made a simple salad of Romaine lettuce, fresh corn off the cob and sweet cherry tomatoes.  I used the dressing on both the salmon and the salad.

I hope you enjoy this recipe as much as I did!