Poached Salmon with Dill Yogurt
A light yet satisfying dinner option that's both healthy and delicious. The tender, flaky salmon pairs beautifully with the creamy, herb-infused yogurt sauce, creating a restaurant-worthy dish.
Ingredients
- 4 6-ounce salmon fillets, skin removed
- 4 cups water
- 1 lemon sliced
- 2 bay leaves
- 1 teaspoon sea salt
- 4 whole black peppercorns
- 1 cup Greek yogurt
- 3 tablespoons fresh dill finely chopped
- 1 tablespoon lemon juice
- 1 small garlic clove minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Start by preparing the dill yogurt sauce. In a medium bowl, combine the Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Mix well and refrigerate while preparing the salmon.
- Fill a large skillet with water and add the lemon slices, bay leaves, salt, and peppercorns. Bring to a gentle simmer over medium heat.
- Once the water is simmering (small bubbles, not boiling), carefully lower the salmon fillets into the liquid.
- Reduce heat to medium-low and poach for 8-10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Using a slotted spoon, carefully remove the salmon from the poaching liquid and place on serving plates.
- Top each fillet with a generous dollop of the dill yogurt sauce and serve immediately.