© John Kernick
Active Time
Total Time
40 MIN
Serves : 6

The clever use of tahini (sesame seed paste) here gives this herbed yogurt sauce an instant Middle Eastern flavor. Slideshow: More Delicious Salmon Recipes

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.

Make Ahead

The yogurt sauce can be refrigerated for up to 2 days.

Suggested Pairing

Salmon in a tangy yogurt sauce is superb with citrusy Sauvignon Blanc from Chile.

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