Poached Salmon Steaks with Yogurt-Dill Sauce

Name: Poached Salmon Steaks with Yogurt-Dill Sauce
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Global
Ingredients: 1 rib celery rib, sliced; 59 milliliters chopped fresh dill; 1 Tbsp lemon juice; 237 milliliters plain low-fat yogurt; 473 milliliters low-sodium chicken broth; 1 onion, sliced; 680 grams salmon steaks, 1 inch thick (about each); 4 servings Salt and pepper

Poached Salmon Steaks with Yogurt-Dill Sauce is a gluten free and primal main course. This recipe serves 4. One serving contains 314 calories, 40g of protein, and 13g of fat. Head to the store and pick up celery, onion, lemon juice, and a few other things to make it today. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 17 minutes.

Instructions

In a saucepan, combine chicken broth, onion and celery. Bring to a boil and cook about 2 minutes.

Ingredients you will need

Chicken Broth

Celery

Onion

Equipment you will use

Sauce Pan

While broth is boiling, blend yogurt, lemon juice and dill in a small bowl. Season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Lemon Juice

Yogurt

Broth

Dill

Equipment you will use

Bowl

Season salmon on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon

Add to skillet with broth mixture; cover and reduce heat to a simmer. Poach until fish just starts to flake when prodded with a fork, 8 to 10 minutes.

Ingredients you will need

Broth

Fish

Equipment you will use

Frying Pan

Lift salmon out of broth with tongs or a slotted spoon and serve warm with a generous dollop of dill sauce.

Ingredients you will need

Salmon

Broth

Sauce

Dill

Equipment you will use

Slotted Spoon

Tongs

Equipment

Ingredients

Servings:

1rib

celery rib, sliced 59milliliters

chopped fresh dill 1Tbsp

lemon juice 237milliliters

plain low-fat yogurt 473milliliters

low-sodium chicken broth 1

onion, sliced 680grams

salmon steaks, 1 inch thick (about each)4servings

Salt and pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.