- 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
- Kosher salt
- 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
- Kosher salt
- Boiled potatoes, for serving
- 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.
- 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.
- 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.