So I’m not big on serving sauces with fish.  I generally like to eat my fish prepared simply.  But I became a convert to sauces when I began poaching salmon in the style to which my husband had become accustomed (i.e., the way that his mother and grandmother prepare it).  He was used to a yogurt-dill sauce.  Yummy.  But when you can’t eat dairy yogurt, and the grocery store does not have any fresh dill, what do you do?


I spotted some fresh cilantro in the produce section, and there is plenty of plain, unsweetened soy yogurt to be had, so I tried this variation on the classic yogurt-dill sauce.

Pour one yogurt cup of plain, unsweetened soy yogurt into food processor.  Add 1 to 2 tablespoons of your favorite Dijon mustard, depending on how sweet your yogurt is and how much zip you like in your sauce.  Add one avocado.  Add generous amount of fresh cilantro, and a little bit of sea salt and ground black pepper.  Blend in food processor until your sauce is smooth.  Taste sauce and add more of any ingredient to balance flavors (trust your tastebuds!).  Make sure that you can taste the cilantro — if you can’t, add more!

Serve as a dollop on top of your poached salmon (see recipe on this blog), and also use include a few additional dollops to dress up the plate.