Lemon Greek yogurt sauce

¼ cup mayonnaise

¼ cup Greek yoghurt, drained

1 tablespoon of dill

1 tablespoon capers

2 tablespoons of lemon juice

 

Yoghurt sauce with garlic

3 garlic cloves, finely chopped

1/4 teaspoon salt

1 cup fat-free Greek yoghurt

1 tablespoon extra virgin olive oil

1 tablespoon of olive oil,

1 tablespoon of chopped fresh parsley, for garnish

 

 

Coriander sauce

1/2 cup of plain full-fat Greek yogurt

1/2 avocado

1 lemon juice

1/4 cup chopped cilantro

1 jalapeño finely chopped

2 tablespoons olive oil

1/4 cup water

Salt to taste

Freshly ground black pepper to taste

 

Dill Sauce

1/4 cup fresh dill

1&1/2 teaspoon ground cumin

1/2 teaspoon coriander powder

salt to taste

black pepper at will

1&1/2 teaspoons of jalapeño pepper (jalapeño pepper is not as spicy, but you can substitute 1/4 teaspoon of chili powder)

4 tablespoons of olive oil

4 tablespoons of Greek yogurt

3 cloves of garlic

1 spring onion

juice of half a medium sized lemon

 

Dijon Mustard sauce

coarse sea salt

fresh  pepper

1 Tbsp. extra virgin olive oil

2 Tbsp. butter

1/4 red onion

1/3 cup white wine

1 Tbsp. Dijon mustard

1/2 cup half-and-half cream

2 Tbsp. tarragon leaves (fresh chopped, add more for garnish if needed)

 

 

Miso sauce

1 cup low sodium soy sauce

1/4 cup miso paste

3 tsp. toasted sesame oil

4 Tbsp. lemon grass (minced)

5 garlic cloves (peeled)

1 inch ginger (piece of)

1/2 cup vegetable oil

1 lime zested (and juiced)

 

Best salmon marinade for grilling!

Extra-Virgin Olive Oil-

Soy Sauce

Honey- You can swap the honey for maple syrup if you prefer.

Dijon Mustard

Garlic powder and black pepper

Sandefjord Smør (fish sauce)

3 dl. heavy cream

200g unsalted butter

1 handful of fresh cut coriander

1 lemon

Seasoning (salt&pepper)

Add heavy cream to a sauce pot; temperature should be at mid-high.

Add three butter cubes and stir them into the cream. They should slowly melt and mix with the cream. Repeat this until all butter cubes are mixed in.

Add fresh cut coriander, lemon juice, salt, and

Stir lightly and keep heated until serving with fish.