Poached Salmon with youhurt sauce

Ingredient List

Although salmon is a fatty fish it is considered to be one of the healthiest of foods because it's a great source of omega-3 fatty acids -- the fats our bodies need (whether you eat low fat or not) but can't manufacture. Poaching salmon is a great low fat way to cook.

Prep Time: 2 hours Cook Time: 10 minutes

Ingredients

¼ pt white wine (use fish or chicken stock if you prefer)

1 pt water

1 small lemon, sliced

2 sprigs fresh dill

6-10 peppercorns

4 x 5 oz pieces salmon, skin removed

For the Sauce:

1 small pot (5-6oz) plain 0% Greek yoghurt

2 tbsp lemon juice

1 tbsp finely chopped fresh dill

1 tbsp Dijon mustard

 

 

Instructions

Heat wine, water, lemon, dill and peppercorns on medium heat in a sauté pan until close to boiling.

Reduce heat to a simmer. Using a spatula, place salmon fillets in liquid in a single layer. Cover and simmer for 10 minutes, or until fish flake easily with a fork.

Chill salmon in the refrigerator. While salmon is chilling, combine yoghurt, lemon juice, mustard and dill in a small bowl.

Serve salmon with sauce.

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