Poached Salmon With Dill-Yogurt Sauce Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
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
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
In a large saucepan, combine 1 quart cold water with lemon juice, leek or onion, celery, fennel , thyme and/or dill, bay leaf, and a large pinch of salt. Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170 degrees F. Adjusting heat to maintain water temperature, cook salmon until it registers 115 degrees F when an instant-read thermometer is inserted into the thickest part of the fish, about 20 minutes. Carefully transfer salmon to a plate to rest for 5 minutes.
In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Season with salt and pepper. Serve salmon while warm, spooning yogurt sauce on top, or let it cool to room temperature before serving. You can also chill the salmon and yogurt sauce before serving.
