Poached Wild Salmon with Yogurt Sauce

Another great potluck dish, I've served some version of this dish for many years. Sometimes I may grill the salmon, but poaching is almost always reliable and easier to control the "doneness" of the salmon.

Serves 4 

  •  1 cup water 
  • 1/2 cup dry white wine 
  • 1 small onion, sliced 
  • 2 sprigs dill 
  • 3 peppercorns 
  • 1 teaspoon fennel seeds 
  • 1/4 teaspoon salt
  • 4 wild salmon fillets (about 4 to 5 ounces each) 
  • 1 lemon for serving

Yogurt Sauce 

  • 1/2 cup plain nonfat Greek style yogurt 
  • 1/4 cup cucumber, seeded and finely chopped 
  • 1 tablespoon sweet onion, minced 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice 

In a large, deep-sided skillet, combine all ingredients (minus yogurt sauce) except salmon fillets. Place skillet over medium-high heat and cook until mixture starts to simmer. Lower heat and place salmon fillets on top.  Cover and cook for about seven minutes or until salmon just barely flakes when tested with a fork.  

Yogurt Sauce: Combine yogurt, cucumber, onion, salt, dill and lemon juice; mix well.  

 
Carefully remove salmon from liquid and place on serving plate. Serve hot or cold. To serve cold, refrigerate until ready to serve. Serve with Yogurt Sauce and extra lemon wedges. 
 

 

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