salmon-wagjag-groceryCooking something light and delicious doesn’t have to be a difficult task. Poached salmon is one of the healthiest ways to prepare this fish and this recipe is also easy to follow. Let WagJag Grocery help and enjoy your salmon with a creamy dill sauce.



Poached Salmon with Creamy Dill Sauce
Yields 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
643 calories
28 g
180 g
20 g
76 g
3 g
1245 g
772 g
18 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 643
Calories from Fat 176
% Daily Value *
Total Fat 20g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 180mg
Sodium 772mg
Total Carbohydrates 28g
Dietary Fiber 4g
Sugars 18g
Protein 76g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the court bouillon
  1. 3 quarts water
  2. 1 lemon
  3. 1 lime
  4. 1 orange
  5. 1 carrot
  6. ½ onion
  7. 2 stalks celery
  8. 1 cup white wine
  9. 3 bay leaves
  10. 10 whole peppercorns
  11. ¼ bunch fresh parsley
  12. 1 ½ -2 pounds sustainably sourced salmon, whole or cut into fillets
For the Creamy Dill Sauce
  1. 1 cup plain nonfat Greek yogurt
  2. 1 ½ tablespoons chopped fresh dill
  3. ½ teaspoon kosher salt
  4. ¼ teaspoon cracked black pepper
  5. 1 tablespoons lemon juice
To make the Court Bouillon
  1. 1. Place the water in a large stock pot. Cut the citrus in half and squeeze the juice into the water and then add the cut citrus to the water. Cut the carrot, onion and celery into chunks and place in the water. Add the white wine, bay leaves, peppercorns and parsley to the water and bring it all to a boil. Reduce heat and simmer gently for 15-20 minutes.
To poach the salmon
  1. 2. Before poaching fish or shellfish, strain the liquid into a large deep sauce pan, deep enough to cover the fish fillets by at least ¼ inch. Bring to a very gentle simmer.
  2. 3. Place the fish in the pan skin side down. Gently cook the fish in the liquid for 8-10 minutes or until the fish is cooked to desired doneness (see note below). Serve with Creamy Dill Sauce.
To make the Creamy Dill Sauce
  1. 4. Chop the dill and combine with the yogurt, salt, pepper and lemon juice.
  2. 5. To keep the recipe light, I used nonfat Greek yogurt. Its texture is as creamy as full fat sour cream, but has a tangy taste and far fewer calories. For a decadent option, replace the non-fat yogurt with full fat Greek yogurt, sour cream or even mascarpone cream.
Adapted from Former Chef
Adapted from Former Chef
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