Directions:
- In a saucepan, combine chicken broth, onion and celery. Bring to a boil and cook about 2 minutes.
- While broth is boiling, blend yogurt, lemon juice and dill in a small bowl. Season with salt and pepper and set aside.
- Season salmon on both sides with salt and pepper. Add to skillet with broth mixture; cover and reduce heat to a simmer. Poach until fish just starts to flake when prodded with a fork, 8 to 10 minutes.
- Lift salmon out of broth with tongs or a slotted spoon and serve warm with a generous dollop of dill sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.54 Kcal (2908 kJ) | ||
| Calories from fat | 317.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.24g | 54% | |
|---|---|---|---|
| Cholesterol | 120.16mg | 40% | |
| Sodium | 471.27mg | 20% | |
| Potassium | 1345.23mg | 29% | |
| Total Carbs | 34.99g | 12% | |
| Sugars | 23.29g | 93% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 55.98g | 112% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 59.7mg | 332% | |
| Calcium | 524mg | 52% | |
| Amount Per 100 g | |||
| Calories | 63.92 Kcal (268 kJ) | ||
| Calories from fat | 29.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 54% | |
|---|---|---|---|
| Cholesterol | 11.06mg | 40% | |
| Sodium | 43.37mg | 20% | |
| Potassium | 123.8mg | 29% | |
| Total Carbs | 3.22g | 12% | |
| Sugars | 2.14g | 93% | |
| Dietary Fiber | 0.32g | 14% | |
| Protein | 5.15g | 112% | |
| Vitamin C | 1.8mg | 33% | |
| Iron | 5.5mg | 332% | |
| Calcium | 48.2mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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