The clever use of tahini (sesame seed paste) here gives this herbed yogurt sauce an instant Middle Eastern flavor.
Slideshow: More Delicious Salmon Recipes
1 cup plain whole-milk yogurt
1/4 cup tahini
1/4 cup packed mint leaves
2 tablespoons packed parsley leaves
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1/2 tablespoon fresh lemon juice
2 cups dry white wine
10 parsley sprigs
10 dill sprigs, plus more for garnish
1 tablespoon whole black peppercorns
1 lemon slice
Six 6-ounce salmon fillets with skin
Boiled potatoes, for serving
How to Make It
Step 1 Make the yogurt sauce
In a blender, combine all of the ingredients and season with salt. Puree the yogurt sauce until it is smooth. Transfer the sauce to a bowl and refrigerate.
Step 2 Prepare the salmon
In a deep skillet wide enough to fit the salmon fillets in a single layer, combine the wine, parsley, dill, peppercorns, lemon and 2 cups of water. Bring to a boil. Season the salmon fillets with salt and add them to the pot in a single layer. Cover and poach over moderately low heat until the salmon is just cooked through, about 8 minutes.
Step 3 Prepare the salmon
Using a slotted spoon, transfer the salmon to a work surface. Remove and discard the salmon skin. Transfer the fillets to plates and drizzle with some of the yogurt sauce. Garnish with dill and serve with potatoes.
The yogurt sauce can be refrigerated for up to 2 days.
Salmon in a tangy yogurt sauce is superb with citrusy Sauvignon Blanc from Chile.
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