Photo by Jaime Boddorff

Poaching is a light and healthy way to prepare salmon.  Served with a salad and crusty bread, you have a perfectly light summertime meal.

Serves 4-6

For the Poached Salmon
1.5 lb salmon filet
1 cup white wine
1 cup water
1 garlic glove, sliced
2-3 sprigs of dill
1 tsp yellow mustard seed
1 tsp whole black peppercorns
Zest and juice of 1 lemon
½ tsp salt
Cucumber slices for garnish

Make a poaching liquid by combing the wine, water, garlic, dill, mustard, pepper, lemon zest and juice, and salt in a shallow sauce pan or sauté pan (needs to be at least 1 ½” deep).

Bring liquid to a gentle simmer then add the salmon filet, skin side down (poach in batches if necessary).  Cover and simmer very gently for about 7-10 minutes (for a thick, center-cut piece of fish), until cooked through.

Remove salmon from liquid and let cool to room temperature or chill until ready to serve.

Garnish with cucumber slices & fresh dill.  Serve with Feta Dill Caper Sauce.

For the Feta Dill Caper Sauce
½ cup plain greek yogurt
1/3 cup feta cheese, crumbled finely
2 tbsp capers, finely chopped
3 tbsp chopped dill, minced
Zest and juice of ½ a lemon
Salt and pepper to taste

Combine all ingredients in a bowl and mix well.  For a smoother texture, place in food processor and pulse to combine and gently puree.  Season with salt and pepper to taste.