Poached Salmon with Yogurt Dill Sauce

4.1 stars based on 7 votes.
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  • 2 cups water
  • 1 cup dry white wine or bottled clam juice
  • 1 lemon, sliced
  • 1 small onion, sliced (optional)
  • 2 bay leaves
  • 8 black peppercorns
  • 4 dill sprigs
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt
  • 4 (8-ounce) salmon or halibut steaks

Yogurt Dill Sauce


Combine water, wine, lemon, onion, bay leaves, peppercorns, dill sprigs, TABASCO® Sauce and salt in a large skillet and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.

Add salmon to skillet; cover and simmer 12 to 15 minutes or until fish flakes easily when tested with fork.

Meanwhile, prepare Yogurt Dill Sauce: Combine all ingredients in a small bowl and mix well. Serve fish, either warm or chilled, with sauce.

Makes 4 servings.

Nutrition information per serving: 329 Calories, 42 g protein, 13 g fat, 279 mg sodium, 110 mg cholesterol

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