Low-Carb Poached Salmon with Dill Sauce Recipe

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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

  1. Sprinkle some salt onto the salmon filets.
  2. 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.
  3. 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.

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