Poached Salmon Steaks with Yogurt-Dill Sauce |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Ingredients:
2 cups low-sodium chicken broth |
1 onion, sliced |
1 celery rib, sliced |
1 cup plain low-fat yogurt |
1 tablespoon lemon juice |
1/4 cup chopped fresh dill |
salt and pepper |
4 salmon steaks, 1 inch thick (about 6 oz. each) |
Directions:
1. In a saucepan, combine chicken broth, onion and celery. Bring to a boil and cook about 2 minutes.
2. While broth is boiling, blend yogurt, lemon juice and dill in a small bowl. Season with salt and pepper and set aside.
3. 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.
4. Lift salmon out of broth with tongs or a slotted spoon and serve warm with a generous dollop of dill sauce.
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