Poached Salmon with Dill Yogurt Sauce
Delight in the elegance of Poached Salmon with Dill Yogurt Sauce, a recipe that brings together tender, flaky salmon and a creamy, tangy sauce for a sophisticated yet simple meal. The salmon is gently poached in a fragrant broth of white wine, lemon, garlic, and fresh dill, ensuring every bite is infused with fresh, delicate flavors. The star of the dish is the homemade dill yogurt sauce, made with Greek yogurt, Dijon mustard, lemon juice, and a sprinkle of chopped dill for a zesty kick that perfectly complements the fish. With just 10 minutes of prep and 15 minutes of cooking time, this recipe is ideal for quick weeknight dinners or casual entertaining. Serve it warm with a side of roasted vegetables or a crisp green salad for a light, wholesome dish that’s as healthy as it is irresistible. Keywords: poached salmon, dill yogurt sauce, healthy salmon recipe, easy dinner, quick seafood recipe.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 4 cups Water
- 1 cup White wine
- 1 medium (sliced) Lemon
- 3 whole (smashed) Garlic cloves
- 6 sprigs Fresh dill
- 1 teaspoon Salt
- 1 teaspoon Black peppercorns
- 1 cup Plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh dill (chopped)
- 1 tablespoon Lemon juice
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt (for sauce)
- 0.25 teaspoon Black pepper (for sauce)
Instructions
In a large, shallow pan, combine the water, white wine, lemon slices, smashed garlic cloves, fresh dill sprigs, salt, and black peppercorns to create the poaching liquid.
Bring the poaching liquid to a gentle simmer over medium heat. Make sure it does not boil.
Add the salmon fillets to the pan in a single layer. The liquid should just cover the salmon or touch the sides, depending on the size of your pan.
Cook the salmon gently for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
While the salmon is poaching, prepare the dill yogurt sauce. In a small bowl, whisk together the Greek yogurt, Dijon mustard, chopped fresh dill, lemon juice, olive oil, salt, and black pepper until smooth and well combined.
Once the salmon is cooked, remove it from the poaching liquid using a slotted spatula and place it onto a serving platter. Let it rest for 2-3 minutes.
Serve the poached salmon warm with a generous dollop of dill yogurt sauce on top or on the side.
Garnish with additional fresh dill or lemon slices, if desired. Enjoy!
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.8 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
