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Poached Salmon with Yogurt Dill Sauce

Poached Salmon with Yogurt Dill Sauce
Servings:
6
Total Time:
1 hour
Active Time:
30 minutes

Ingredients

Salmon
1  onion, peeled and quartered
1 celery rib, diced
4 bay leaves
1 teaspoon kosher salt
1 (750-ml) bottle white wine
cheesecloth, enough to cover the fish 2-3 times
1 salmon fillet, about 2 lb (skin-on, pin bones removed)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh dill, chopped
2 tablespoons fresh Italian parsley, chopped
7-10 pieces butcher's string, 12-18 inches long each

Yogurt Dill Sauce
1 cup plain yogurt
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
1 teaspoon garlic, chopped

Garnish
lemon slices
fresh dill, chopped

Steps

  1. Place onion, celery, bay leaves, 1 teaspoon salt and white wine in a roasting pan, add water until 2-inches up the side of the pan. Bring poaching liquid to a boil, lower to a simmer for 5-10 minutes.
  2. Lay cheesecloth flat on a clean work surface. Place fish in the center, skin side down, season with salt, pepper, and herbs. Bring remaining cheesecloth up around the sides and tuck under the bottom. Tie a piece of butcher's string around the wrapped fish in the middle. Repeat tying process with additional strings in 2-inch increments.
  3. Place wrapped and tied fish into the simmering poaching liquid skin-side up. Simmer 15-25 minutes or until fish feels firm all the way through. Transfer fish to serving platter and refrigerate until cooled completely.
  4. Combine the sauce ingredients and refrigerate until ready to use. Cut strings, unwrap fish and remove herbs. Turn fish over, peel skin away from the bottom and gently turn fish back over.
  5. Garnish salmon with lemon slices and fresh chopped dill. Serve with Yogurt Dill Sauce.

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Nutritional Information

CALORIES (per 1/6 recipe) 390kcal; FAT 11g; SAT FAT 2g; TRANS FAT 0g; CHOL 95mg; SODIUM 480mg; CARB 7g; FIBER 1g; SUGARS 4g; PROTEIN 39g; VIT A 8%; VIT C 10%; CALC 10%; IRON 10%

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