Poached Salmon with Lemon Caper Dill Yogurt

Serves: 4

Items Needed:

Measuring spoons, measuring cups, cutting board, knives, deep sauté pan, whisk, spatula, stove, instant-read thermometer, bowl

Ingredients

Fish

• 2 tablespoons white wine vinegar or white wine
• 2 teaspoons kosher salt
• 4 (6-ounce) center cut salmon filets, skin on
• Water
• Fresh dill, about 10 sprigs
• 6 whole peppercorns
• 2 bay leaves

Sauce

• 3/4 cup Greek yogurt
• 2 tablespoons capers, chopped
• 3 dill sprigs, rough chopped
• 1 tablespoon fresh squeezed lemon juice
• Pinch of salt and cracked black pepper

Directions

1. In a deep sauté pan wide enough to hold the salmon in a single layer without overlapping, and tall enough to cover the salmon with water about 1/4 of the way, combine the vinegar and salt. Whisk to combine. 
2. Lower the salmon filets into the pan in a single layer, adding more water if needed to barely cover them. Scatter the dill, peppercorns, and bay leaf over the top. 
3. Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat to maintain a steady simmer, but not a rapid boil. Cook for 2 minutes (approximately 180 degrees). 
4. Check the salmon's temperature using an instant-read thermometer. It should be around 145-150 degrees F. The temperature will rise as it rests. If needed, cook for an additional 1-2 minutes. Avoid overcooking to prevent dryness. 
5. Using a wide spatula, gently lift the poached salmon out of the water and place it on a plate, discarding the poaching liquid. 
6. Gently combine all the sauce ingredients in a bowl. 

Nutrition Information (per 1 serving)