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Tender, flaky salmon fillets gently poached in an aromatic broth of white wine, lemon, and herbs. Served with a creamy, tangy dill sauce, this elegant dish is surprisingly easy to make and perfect for a light, healthy dinner.
For 4 servings
Prepare the Creamy Dill Sauce
Create the Aromatic Poaching Broth
Poach the Salmon Fillets
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Tender, flaky salmon fillets gently poached in an aromatic broth of white wine, lemon, and herbs. Served with a creamy, tangy dill sauce, this elegant dish is surprisingly easy to make and perfect for a light, healthy dinner.
This european recipe takes 25 minutes to prepare and yields 4 servings. At 299.52 calories per serving with 34.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve and Garnish
Replace dill with other soft herbs like tarragon, chives, or basil in the sauce for a different flavor profile.
Substitute the white wine with an equal amount of vegetable broth, fish stock, or simply more water with an extra squeeze of lemon juice.
For a richer sauce, substitute the Greek yogurt with full-fat sour cream or crème fraîche.
Add other aromatics to the poaching liquid, such as a few slices of fennel, a stalk of celery, or a star anise for a hint of licorice flavor.
Salmon is a prime source of EPA and DHA, long-chain omega-3 fatty acids that support heart health, reduce inflammation, and are crucial for brain function and development.
This dish provides high-quality protein essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
The combination of omega-3s from salmon and the low-fat poaching method helps lower blood pressure, reduce triglycerides, and improve overall cardiovascular health.
The Greek yogurt in the dill sauce contains live and active cultures (probiotics) that promote a healthy gut microbiome, aiding digestion and boosting the immune system.
One serving of this dish contains approximately 370-400 calories, depending on the fat content of the Greek yogurt used. It's a well-balanced meal, rich in protein and healthy fats.
Yes, this is a very healthy dish. Salmon is an excellent source of omega-3 fatty acids and lean protein. Poaching is a gentle, low-fat cooking method that preserves nutrients, and the Greek yogurt sauce adds probiotics and calcium.
Absolutely. For best results, thaw the salmon completely in the refrigerator overnight before poaching. Pat it dry with a paper towel before placing it in the liquid.
A dry, crisp white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay works best. Avoid sweet wines like Riesling or Moscato, as they can make the broth too sweet.
The salmon is done when its color changes from translucent to opaque and it flakes easily when gently pressed with a fork. The most accurate method is to use an instant-read thermometer; it should register 145°F (63°C) at the thickest part.
This dish pairs beautifully with steamed green beans, asparagus, boiled new potatoes, or a simple side salad with a light vinaigrette.