Recipes
Shopping list
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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%