Directions:
- Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt and water to boil in Dutch oven over high heat.
- Reduce heat to low and simmer, covered, for 15 minutes.
- Meanwhile, combine yogurt, capers, lemon juice, chopped dill and salt and pepper to taste in bowl.
- Add salmon to pot, cove and simmer gently until fish is opaque and flakes easily at thickest part, 8 to 10 minutes.
- Using slotted spatula, carefully transfer salmon to serving platter.
- Serve with dill-yogurt sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.42 Kcal (1455 kJ) | ||
| Calories from fat | 69.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 12% | |
|---|---|---|---|
| Cholesterol | 145.13mg | 48% | |
| Sodium | 750.25mg | 31% | |
| Potassium | 814.89mg | 17% | |
| Total Carbs | 10.5g | 4% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 44.11g | 88% | |
| Vitamin C | 12.9mg | 22% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.9mg | 11% | |
| Calcium | 202.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 48.72 Kcal (204 kJ) | ||
| Calories from fat | 9.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 12% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 48% | |
| Sodium | 105.21mg | 31% | |
| Potassium | 114.27mg | 17% | |
| Total Carbs | 1.47g | 4% | |
| Sugars | 0.73g | 21% | |
| Dietary Fiber | 0.25g | 7% | |
| Protein | 6.19g | 88% | |
| Vitamin C | 1.8mg | 22% | |
| Iron | 0.3mg | 11% | |
| Calcium | 28.4mg | 20% | |
* 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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