Poached Salmon with Minted Yogurt Sauce
- TOTAL TIME: 40 MIN
- SERVINGS: 6
The clever use of tahini (sesame seed paste) here gives this herbed yogurt sauce an instant Middle Eastern flavor.
- 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.
- 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.
Salmon in a tangy yogurt sauce is superb with citrusy Sauvignon Blanc from Chile.
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Congratulations to Mei Lin, winner of Top Chef Season 12.