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.
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