Recipe: Dill Yogurt Poached Salmon

Yogurt Sauce Ingredients:

• 1 cup Full fat yogurt
• 1 tbsp. Minced shallot
• 1 tbsp. Minced fresh dill
• 2 tbsp. Fresh juice from 1 lemon
• 2 tbsp. Extra virgin olive oil
• Large pinch ground coriander
• Kosher Salt
• Freshly ground black pepper

Salmon Ingredients:

• 4 Pieces center cut Salmon filet
• Juice of 1 lemon
• 1 Medium leek or onion cut into large pieces
• ½ Fennel bulb, sliced
• A few fresh sprigs thyme and/or dill
• 1 Bay leaf
• Kosher salt

Yogurt Sauce Method:

1. In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander. Season with salt and pepper.

Poached Salmon Method:

1. In a large saucepan, combine 1 quart  cold water with lemon juice, leek or onion, celery, fennel, thyme and/or dill, bay leaf, and a large pinch of salt.
2. Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F, about 10-15 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.
3. Serve salmon while warm, spooning yogurt sauce on top. You can also chill the salmon and yogurt sauce before serving.