American : Poached Salmon with Yogurt Dill Sauce

• 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 Original TABASCO® brand Pepper Sauce
  
• 1/4 teaspoon salt
  
• 4 (8-ounce) salmon or halibut steaks
  

• 1 cup plain yogurt
  
• 1 tablespoon chopped fresh dill
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon lemon juice
  
• 1/2 teaspoon Original TABASCO® brand Pepper 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