Poached salmon with yogurt dill sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 1 | teaspoon | TABASCO brand Pepper Sauce |
| ¼ | teaspoon | Salt |
| 4 | Salmon or halibut steaks; 8 ounces each | |
| 1 | cup | Plain yogurt |
| 1 | tablespoon | Chopped fresh dill |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | TABASCO brand Pepper Sauce |
Directions
YOGURT DILL SAUCE
In large skillet, combine water, wine, lemon, onion, bay leaves, peppercorns, dill, TABASCO Sauce and salt. Bring to a boil. Reduce heat to low; simmer, covered, 15 minutes. Add salmon to skillet. Simmer, covered, 12 to 15 minutes or until fish flakes easily when tested with fork. Serve warm or chilled with Yogurt Dill Sauce. Yogurt Dill Sauce: In small bowl, stir together ingredients until well blended. Makes about 1 cup. Makes 4 servings. Nutrition information per serving: 329 Calories, 42 g protein, 13 g fat, 279 mg sodium, 110 mg cholesterol >From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 10, 1998