Poached Salmon With Herbed Yogurt Recipe

Name: Poached Salmon With Herbed Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salmon; 2 cups dry white wine; 2 cups water; 1 bay leaf; 6-7 parsley stems. leaves removed; 1 lemon , sliced; 1tbsp whole black peppercorns (optional); 1 tsp dried dill (optional, but adds those lovely, tiny flecks on the cooked salmon); 1 lb salmon filet , either whole or portioned in two.; For the Herbed Yogurt Sauce; 3/4 cup non-fat greek style yogurt, such as Fage; juice and Zest of half a lemon; 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh dill; 2 tbsp chopped fresh mint; 1 tsp honey; 1 clove garlic, finely minced

Servings: persons

For the Salmon
2 cups dry white wine
2 cups water
1 bay leaf
6-7 parsley stems. leaves removed
1 lemon , sliced
1tbsp whole black peppercorns (optional)
1 tsp dried dill (optional, but adds those lovely, tiny flecks on the cooked salmon)
1 lb salmon filet , either whole or portioned in two.
For the Herbed Yogurt Sauce
3/4 cup non-fat greek style yogurt, such as Fage
juice and Zest of half a lemon
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
2 tbsp chopped fresh mint
1 tsp honey
1 clove garlic, finely minced

1
In a large, shallow saucepan over medium-high heat, combine all ingredients for salmon except the fish fillets and bring to a simmer. Carefully add the salmon fillets, skin side down, making sure they're just barely covered by the liquid. Add 1 cup more water if necessary. Bring the liquid back to a simmer, then lower heat to medium to keep at a gentle simmer and cook for 8 minutes.
2
. if your fish is thicker than 1 inch, it might require an additional 2-3 minutes. Turn the heat off and allow the fish the rest in the liquid and additional 5 minutes.
3
.This allows the center of the fish to finish cooking, while not overcooking the exterior of the fillet. Do be careful about overccoking this fish. in my opinion , poached salmon is at its best when the center is still the slightest bit translucent.
4
.Besides, the hot water rest also keeps it nice and warm for serving while you finish up your side dishes. Here's a shot of the fish mid-cooking. Meanwhile, in a small bowl, combine all of the ingredients for the herbed yogurt sauce and stir well to combine. Whenever I add raw garlic to a sauce that won't be cooked, I recommend grating it with your microplane so no one bites down on a big chunk of garlic (aka, the opposite of yum). Season this well with salt and pepper since no salt went on the fish itself.
5
.Susan !!, I had a little creme fraiche on hand, so I made my sauce with half yogurt/half creme fraiche. This will also work with fairly good success with sour cream, if you happen to be running short on the yogurt, though the sauce will be thinner. Here's a shot of that tasty sauce: So that's really all there is to it.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Salmon, 2 cups dry white wine, 2 cups water, 1 bay leaf, and more.

Yes, Poached Salmon With Herbed Yogurt falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Salmon With Herbed Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions