(Makes 2 servings)
Ingredients: Poached Salmon:
- 2 (4-oz. each) raw wild salmon fillets
- 3 fresh dill sprigs, chopped
- 2 Tbsp. fresh lemon juice
- Sea salt and ground black pepper (to taste; optional)
- Water
- 1/4 medium cucumber, finely chopped
- 4 fresh dill sprigs, chopped (reserve a small amount for garnish)
- 1/4 cup nonfat plain Greek yogurt
- 1/2 tsp. finely chopped lemon peel
- Sea salt and ground black pepper (to taste; optional)
- Preheat oven to 375° F.
- Place salmon, skin-side down, in baking dish. Top with dill and drizzle with lemon juice.
- Season with salt and pepper if desired.
- Add water to cover salmon. Cover baking dish with aluminum foil.
- Bake for 18 to 22 minutes, or until salmon flakes easily when tested with a fork.
- While salmon is baking, make cucumber sauce by combining cucumber, dill, yogurt, lemon peel, salt (if desired), and pepper (if desired) in a medium bowl; mix well. Set aside.
- Gently remove poached salmon from baking dish with a slotted spoon or spatula and place on a serving plate.
- Top salmon with cucumber sauce. Garnish with dill.
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