Servings: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 pound Salmon cut into 4 filets
- ½ teaspoon Kosher salt
- ¾ cup Water
- ¾ cup Dry white wine
- 4 Dill sprigs
- 3 Garlic cloves sliced
- 4 Lemon slices
The dill sauce:
- ½ cup Plain nonfat Greek yogurt
- 1 ½ tablespoons Minced fresh dill
- 1 tablespoon Fresh lemon juice
- 1 ½ teaspoon Dijon mustard
- 1 Garlic clove, grated
- 1 teaspoon Extra-virgin olive oil
- ⅛ teaspoon Kosher salt
- ⅛ teaspoon Ground pepper
Instructions
- Sprinkle some salt onto the salmon filets.
- Combine water, white wine, dill sprigs, and garlic slices in a large skillet with high sides. Place the skillet over medium heat and bring the mixture to a rapid simmer. Place the salmon filets, with the skin side down, into the simmering liquid and place a slice of lemon on top of each filet. Cover the skillet with a lid and cook the salmon for 5 to 10 minutes or until it is just cooked through, depending on the thickness of the filets. Remove the lemon slices and discard them. Serve the salmon with the sauce.
- Mix yogurt, dill, lemon juice, Dijon mustard, grated garlic, olive oil, salt, and pepper in a medium bowl to make the dill sauce.
Nutrition Facts
Calories: 339kcal
Total Fat: 22g
Saturated Fat: 4g
Cholesterol: 100 mg
Sodium: 318 mg
Total Carbohydrates: 2g
Sugars: 1g
Protein: 32g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Poached Salmon with Dill Sauce
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
