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Poached Salmon Steaks with Yogurt-Dill Sauce

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 5 mins
Cook time 12 mins
Yield Serves 4


  • 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)

Nutrition Information

  • calories 258
  • fat 6 g
  • satfat 1 g
  • protein 39 g
  • carbohydrate 10 g
  • fiber 1 g
  • cholesterol 92 mg
  • sodium 729 mg

How to Make It

  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.