Poached Salmon Steaks with Yogurt-Dill Sauce

Poached Salmon Steaks with Yogurt-Dill Sauce Recipe
Photo: Ryan Benyi; Styling: Lynn Miller
Serves 4

Cost per Serving:



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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)


Prep: 5 Minutes
Cook: 12 Minutes

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.

Created date

September 2009

Nutritional Information

Calories 258
Fat 6 g
Satfat 1 g
Protein 39 g
Carbohydrate 10 g
Fiber 1 g
Cholesterol 92 mg
Sodium 729 mg