Poached Salmon with Minted Yogurt Sauce

By BearForce

A Food and Wine favorite

The yogurt sauce can be refrigerated for up to 2 days.

Ingredients

• Salmon:
• 1 cup plain whole-milk yogurt
• 1/4 cup tahini
• 1/4 cup packed mint leaves
• 2 Tbsp. packed parsley leaves
• 1 Tbsp. olive oil
• 1 tsp. finely grated lemon zest
• 1/2 tsp. fresh lemon juice
• 2 cups dry white wine
• 10 parsley sprigs
• 10 dill sprigs, plus more for garnish
• 1 Tbsp. whole black peppercorns
• 1 lemon slice
• Six 6-oz. salmon fillets with skin
• Kosher salt
• Boiled potatoes, for serving

Preparation

Step 1

1. Make the yogurt sauce in a blender, combine all of the ingredients and season with salt. Puree the yogurt sauce until it is smooth. Transfer the sauce to a bowl and refrigerate.

2. In a large skillet, combine the wine, parsley, dill, peppercorns, lemon and 2 cups of water. Bring to a boil. Season the salmon fillets with salt and add them to the pot in a single layer. Cover and poach over moderately low heat until the salmon is just cooked through, about 8 minutes.

3. Using a slotted spoon, transfer the salmon to a work surface. Remove and discard the salmon skin. Transfer the fillets to plates and drizzle with some of the yogurt sauce. Garnish with dill and serve with potatoes.