"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Poached Salmon with Yogurt Dill Sauce Recipe

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This recipe for Poached Salmon with Yogurt Dill Sauce, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 cups water
1 1/2 cups white wine (Chardonnay)
1 lemon, sliced
1 shallot, sliced
2 bay leaves
8 whole peppercorns
6 fresh dill sprigs
1/4 tsp. salt
3 garlic cloves
1/4 tsp. Tabasco sauce
2 lbs. salmon fillets, skin on

Yogurt Dill Sauce:
1 cup plain low-fat yogurt
1 tbsp. chopped fresh dill
1 tbsp. Dijon mustard
2 tsp. lemon juice
salt to taste

Combine water, wine, sliced lemon, sliced shallot, bay leaves, peppercorns, dill sprigs, salt, garlic and Tabasco sauce in a large skillet. Bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Add salmon to skillet skin side down. Simmer, covered, 12 to 15 minutes until fish is done. Remove salmon to platter to cool. Yogurt Dill Sauce: In a small bowl, stir yogurt, dill, Dijon mustard and lemon juice until well blended. Salt to taste. Refrigerate overnight.

Personal Notes:
Personal Notes:
It is a family tradition that my husband Brian makes this every year as an appetizer for Christmas. The salmon can be served warm, but is excellent when chilled overnight and served as an appetizer with yogurt dill sauce and crackers.




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