Beautifully Delicious Cooking with Herbs and Edible Flowers by Liz Barbour
Herb Yogurt Sauce
½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped chives or scallions
2 teaspoons chopped mint
1 teaspoon lemon zest
1 whole side salmon (3-3 ½ pounds), skin removed
6 teaspoons Dijon mustard
⅓ cup chopped dill
6 four-inch wooden skewers
Pepper, freshly ground
Preheat the oven to 375 degrees. Line a baking pan with foil and brush lightly with olive oil.
To prepare the yogurt sauce, combine the yogurt, mayonnaise, 1 tablespoon Dijon mustard, chives, mint, and lemon zest in a small bowl. Season with salt and pepper to taste and set aside.
Slice the salmon along its length into six ⅓-inch strips. Roll the strips into spirals and secure with a skewer. Spread 1 teaspoon of Dijon mustard on each spiral, sprinkle with dill. Place the spirals on the baking pan and season with salt and pepper. Cook until the salmon is firm to the touch when pressed, about 15 minutes. Remove from the oven and tent with foil to keep warm. To serve, remove the skewers and top with the herb yogurt.