Poached Salmon with Dill-Yogurt Sauce
Do not remove the skin before poaching or the fish may fall apart during cooking. The vegetables in the pot can be served alongside the fish or discarded. Serve with rice pilaf.
2 carrots, chopped
1 small onion, chopped
1 1/2 cups white wine
4 sprigs fresh dill, plus 1 tablespoon chopped
1 lemon, sliced
salt
6 cups water
1/2 cup plain yogurt
1 tablespoon drained capers, chopped
1 tablespoon lemon juice
pepper
4 skin-on salmon fillets (about 1 1/2 pounds)
1. Bring carrots, onions, wine, dill sprigs,lemon slices, 2 teaspoons salt, and water to boil in Dutch oven over high heat. Reduce heat to low and simmer, covered, for 15 minutes.
2. Meanwhile, combine yogurt,capers, lemon juice, chopped dill, and salt and pepper to taste in bowl.
3. Add salmon to pot, cover, and simmer gently until fish is opaque and flakes easily at thickest point, 8 to 10 minute. Using slotted spatula, carefully transfer salmon to serving platter. Serve with dill-yogurt sauce.
Each serving provides:
Calories 260
Fat 11g
Saturated Fat 2g
Sodium 230mg
Fiber 0g
Carbohydrates 3g
Cholesterol 95mg
Protein 35g