PlumTally

Recipe combo

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.

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Ingredients and instructions

Servings
4
Total time
27 min
Prep
15 min
Cook
12 min

Ingredients

  • 4 Each salmon fillets - 4 (6-ounce fillets), Four 6-ounce fillets.
  • 1 Cup plain Greek yogurt - 1 (cup)
  • 1 Ounce fresh dill - 1 (ounce), Chopped, with half used in the sauce and the remainder for garnish.
  • 1 Each lemon - 1 (large), Zest the lemon, juice half, and slice the remaining half.
  • 1 Each English cucumber - 1 (small), Small cucumber, diced for the yogurt sauce.
  • 1 Each shallot - 1 (small), Slice half for poaching and finely dice the remaining half for the sauce.
  • 1 Count garlic - 1 (clove), minced
  • 1 Tablespoon extra-virgin olive oil - 1 (tablespoon)
  • 1.25 Teaspoon fine sea salt - 1 1/4 (teaspoons), Divided between the sauce, poaching liquid, and final seasoning.
  • 0.5 Teaspoon black pepper - 1/2 (teaspoon), Divided between the sauce and final seasoning.
  • 3 Cup water - 3 (cups)
  • 1 Each bay leaf - 1 (whole)

Instructions

  1. Prep the aromatics

    1. *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.

  2. Make the dill yogurt sauce

    2. *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*.

  3. Prepare the poaching liquid

    3. 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.

  4. Poach the salmon

    4. 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.

  5. Rest and season

    5. 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.

  6. Serve

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