Poached Salmon with Dill-Yogurt Sauce

Ingredients

• Cold water
• Juice of 1 lemon
• 1 medium leek or onion, halved
• 1 large stalk celery, cut into large pieces
• 1/2 fennel bulb, sliced, optional
• A few fresh sprigs thyme and/or dill
• 1 bay leaf
• Kosher salt
• 4 pieces center-cut boneless, skinless salmon fillet
• For the yogurt sauce:
• 1 cup full-fat yogurt
• 1 tablespoon minced shallot from 1 small shallot
• 1 tablespoon minced fresh dill
• 2 tablespoons fresh juice from 1 lemon
• 2 tablespoons extra-virgin olive oil
• Large pinch ground coriander seed
• Kosher salt and freshly ground black pepper

Directions

1. Combine 1 quart (1L) cold water, the lemon juice, leek or onion, celery, fennel if you are using it, thyme and/or dill, bay leaf, and a generous pinch of salt in a large saucepan. Nestle the salmon into the liquid. It should be submerged, so pour in just enough additional water to cover the fish if needed.
2. Place the pan over medium heat and bring the liquid to 170 degrees F. Regulate the burner so the water stays at that temperature, then cook the salmon until an instant-read thermometer inserted into the thickest section reads 115 degrees F, about 20 minutes. The timing can swing quite a bit, so trust the thermometer for doneness.
3. Gently move the salmon to a plate and let it sit for 5 minutes.
4. While the fish rests, make the yogurt sauce. In a medium bowl, mix together the yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Add salt and pepper to taste.
5. Serve the salmon warm with the yogurt sauce spooned over it, or let it come to room temperature first. You can also refrigerate both the salmon and the sauce before serving.