Poached Salmon with Minted Yogurt Sauce

By DreiFromBK

Ingredients

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

Details

Servings 6
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 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.

PREPARE THE SALMON
In a deep skillet wide enough to fit the salmon fillets in a single layer, 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.

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.