Poached Salmon in Lemon Dill Sauce

 Poached Salmon in Lemon Dill Sauce

Poaching salmon is one of the healthiest ways to make it and it truly brings out the true flavors of the fish. You'll love this bright, citrus poaching liquid made with orange, lemon, dill and white wine. You end up with the most delicious piece of tender fish that tastes great simply seasoned or with my delicious Dill Sauce (see dill sauce recipe below).

Poached Salmon in Lemon Dill Sauce

4 (5-ounce) wild salmon fillets, skin removed

2 cups vegetable broth or water

1/2 cup dry white wine or just water

juice of  1 seedless orange, plus 3 slices

juice of  1 lemon, plus 3 slices

2 garlic cloves

2 fresh dill sprigs, plus 1 tablespoon chopped

1 teaspoon whole black peppercorns

coarse salt and freshly ground black pepper

1 tablespoon unsalted butter 

Pour the broth and wine into a large skillet. Add the orange, lemon and lime juices and slices, the dill sprigs and peppercorns. Cover the pan and bring the liquid to a full boil over medium-high heat. You want to let the flavors of the aromatics infuse into the liquid.

Once it comes to a boil, reduce the heat to low and continue to simmer gently for about 15 minutes.  Season the salmon generously with salt and pepper. Lay the fillets in the skillet. The poaching liquid should come up halfway to three quarters of the way up the sides of the salmon. Cover and simmer over low heat for about 6 to 8 minutes.  Remove the salmon to a side plate and tent a piece of foil lightly over the top to keep warm.

Creamy Dill Sauce

⅓ cup plain yogurt

3 tablespoons mayonnaise 

1 small clove of garlic, finely minced

1 tablespoon fresh dill, chopped fine

1 teaspoon honey

salt and pepper to taste

In a small bowl, combine yogurt, mayonnaise, garlic, fresh dill, honey and salt and pepper. Whisk until smooth and creamy. Spoon over salmon.

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