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Poached Salmon with Yogurt-Dill Sauce
Recipes
Poached Salmon with Yogurt-Dill Sauce
6 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

    • For salmon
    • 1 yellow onion
    • 1 rib celery
    • 2 tablespoons fresh dill (+ more for garnish)
    • 2 tablespoons fresh Italian parsley
    • 4 bay leaves
    • 1 (750 mL) bottle white wine
    • 2 teaspoons kosher salt, divided
    • Cheesecloth
    • 1 (2 lb) skin-on salmon fillet, pin bones removed
    • ¼ teaspoon pepper
    • 7-10 (12-18 inch) pieces cooking twine
    • For sauce
    • 2 cloves garlic
    • 1 tablespoon fresh dill
    • 1 lemon, for juice/slices
    • 1 cup low-fat plain Greek yogurt

    Steps

      1. Prepare fish. Quarter onion. Chop celery, dill, and parsley finely. Place onions, celery, bay leaves, wine, and 1 teaspoon salt in roasting pan; add water to 2-inch depth. Bring poaching liquid to a boil; reduce heat and simmer 5–10 minutes.
      2. Lay cheesecloth flat on work surface. Place fish skin-side down in center; season with pepper, dill, parsley, and remaining 1 teaspoon salt. Bring cheesecloth up around sides and tuck under fish. Tie twine around middle of wrapped fish. Repeat tying process with additional strings in 2-inch increments.
      3. Place wrapped and tied fish skin-side up into simmering poaching liquid (wash hands). Simmer 15–25 minutes until center of fillet flakes easily and is 145°F. Transfer fish to serving platter and refrigerate until cooled completely.
      4. Prepare sauce. Chop garlic (1 teaspoon) and dill finely. Halve lemon; juice 1 half (1 teaspoon) and slice remaining half thinly. Combine sauce ingredients and refrigerate until ready to use.
      5. Cut strings and unwrap fish. Remove skin, then turn fish gently over. Garnish with lemon slices and chopped fresh dill. Serve with sauce.

    Amount per ⅙ recipe serving: Calories 390, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 100mg, Sodium 490mg, Total Carb 8g, Fiber 1g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 50%, Calc 10%, Iron 10%, Potassium 20%