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Poached Dill Yogurt Salmon
27m$27.14

Poached Dill Yogurt Salmon

Tender salmon fillets are gently poached with lemon and aromatics, then served with a tangy Greek yogurt sauce with fresh dill, cucumber, and shallot.

  • dill yogurt
  • light
  • Pescatarian
  • poached
  • salmon
Bundle it with similar meals
15 min prep12 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

fresh dill · 1 Ounce

Simple Truth Organic® Baby Dill

100%

In recipe$4.98
To buy$4.98
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

English cucumber · 1 Each

English Cucumber

100%

In recipe$1.50
To buy$1.50
Details
1 ct$1.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

lemon · 1 Each

Fresh Large Lemon - Each

100%

In recipe$0.85
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

salmon fillets · 4 Each

Kroger® Fresh Farm Raised Atlantic Salmon Fillet Portion

75%

In recipe$18.00
To buy$24.00
Details
Kroger · 16 ounces$12.00 per packageBuy 2Package use: 75%Product matchEstimated at KROGER

plain Greek yogurt · 1 Cup

Kroger® Plain Nonfat Greek Yogurt Tub

25%

In recipe$1.07
To buy$4.29
Details
Kroger · 32 oz$4.29 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

garlic · 1 Count

Garlic

Sale

10%

In recipe$0.05
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 10%Product matchEstimated at KROGER

bay leaf · 1 Each

Kroger® Bay Leaves Container

8%

In recipe$0.17
To buy$2.19
Details
Kroger · 0.13 oz$2.19 per packageBuy 1Package use: 8%Product matchEstimated at KROGER

shallot · 1 Each

Shallots

6%

In recipe$0.25
To buy$3.99
Details
Fresh Onions · 1 lb$3.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

extra-virgin olive oil · 1 Tablespoon

Kroger® Extra Virgin Olive Oil

3%

In recipe$0.21
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

McCormick Pure Ground Black Pepper

Sale

3%

In recipe$0.08
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 3%Product matchEstimated at KROGER
Common ingredient

fine sea salt · 1.25 Teaspoon

Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz

2%

In recipe$0.06
To buy$3.79
Details
Morton · 17.6 oz$3.79 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

water · 3 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$27.14

· only what you use

$6.79

per serving · 4 servings

You pay at checkout$53.08
51% used in this recipe$25.94 unused

All ingredients selected

Checkout$56.03
Recipe portion$27.22

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • salmon fillets-4 each
  • water-3 cups
  • fresh dill-1 oz
  • large lemon-1 each
  • small English cucumber-1 each
  • small shallot-1 each
  • garlic-1 clove
  • plain Greek yogurt-1 cup
  • extra-virgin olive oil-1 tablespoon
  • fine sea salt-1 1/4 teaspoons
  • black pepper-1/2 teaspoon
  • whole bay leaf-1 each
1
Prep the aromatics
Cutting Board
Chef’s knife
Citrus zester

Prep the aromatics: chop the dill, zest the lemon, juice half the lemon, slice the remaining half, dice the cucumber, slice half the shallot, finely dice the remaining shallot, and mince the garlic.

Keep the knife blade angled away from fingers while chopping, slicing, and dicing.

1 ounce dill
1 Each lemon
1 Each english cucumber
1 Each shallot
1 Count garlic
2
Make the dill yogurt sauce
Mixing Bowl
Measuring cups and spoons

Make the dill yogurt sauce: stir together the Greek yogurt, half the dill, lemon zest, 1 tablespoon lemon juice, cucumber, diced shallot, garlic, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper until cool and creamy.

1 cup greek yogurt
1/2 ounce dill
1 Each lemon
1 Each english cucumber
1/2 Each shallot
1 Count garlic
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon Black Pepper
3
Prepare the poaching liquid
Measuring cups and spoons
wide saucepan

In the wide saucepan, combine the water, lemon slices, sliced shallot, bay leaf, 3/4 teaspoon salt, and remaining lemon juice; bring to a gentle simmer over medium heat.

3 cups Water
1 Each lemon
1/2 Each shallot
1 Each bay leaf
3/4 teaspoon salt
4
Poach the salmon
Instant-read thermometer
wide saucepan

Reduce the heat to low, add the salmon fillets in a single layer, cover, and poach gently for 8 to 10 minutes, until the thickest part reaches 145°F.

Cook salmon to an internal temperature of 145°F in the thickest part.

Keep raw salmon separate from ready-to-eat ingredients and wash hands, knives, and boards after contact.

4 Each salmon
5
Rest and season
Slotted spatula

Use a slotted spatula to lift out the salmon, let it rest for 2 minutes, then season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

1/4 teaspoon salt
1/4 teaspoon Black Pepper
6
Serve

Serve the salmon warm with generous spoonfuls of dill yogurt sauce and the remaining fresh dill on top.

1/2 ounce dill
7

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