27mPoached 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.
- Energy
- 452 calories per serving
- Protein
- 41.5 g per serving
- Carbs
- 9.2 g per serving
- Fat
- 26.3 g per serving
- Sodium
- 871 mg per serving
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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-1.25 teaspoons
- black pepper-0.5 teaspoons
- whole bay leaf-1 each
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.
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.
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.
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.
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.
Serve the salmon warm with generous spoonfuls of dill yogurt sauce and the remaining fresh dill on top.
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