2 tbsp plain yogurt or sour cream
1 tbsp mayonaise
1 tsp Djion-style mustard
1/2 tsp grated fresh ginger
1/4 tsp honey
1 1/2 lb salmon filet (4 pieces)
Combine yogurt (or sour cream), mayo, mustard, ginger and honey. Set aside.
Cook the salmon in 2 inches of boiling water in a large pan; reduce heat to a simmer and cook for 8-10 mins (if salmon is one inch thick).
Take the salmon from the pan and spoon the sauce over it.
Eat and be grateful for The Jimson Weed Gazette.