Poached salmon with yogurt dill sauce

4 Servings

Ingredients

Quantity Ingredient
2 cups Water
1 cup Dry white wine or bottled clam juice
1 Lemon; sliced
1 small Onion; sliced (optional)
2 Bay leaves
8 Black peppercorns
4 Dill sprigs
1 teaspoon TABASCO brand Pepper Sauce
¼ teaspoon Salt
4 Salmon or halibut steaks; 8 ounces each
1 cup Plain yogurt
1 tablespoon Chopped fresh dill
1 tablespoon Dijon mustard
1 teaspoon Lemon juice
½ teaspoon TABASCO brand Pepper Sauce

Directions

YOGURT DILL SAUCE

In large skillet, combine water, wine, lemon, onion, bay leaves, peppercorns, dill, TABASCO Sauce and salt. Bring to a boil. Reduce heat to low; simmer, covered, 15 minutes. Add salmon to skillet. Simmer, covered, 12 to 15 minutes or until fish flakes easily when tested with fork. Serve warm or chilled with Yogurt Dill Sauce. Yogurt Dill Sauce: In small bowl, stir together ingredients until well blended. Makes about 1 cup. Makes 4 servings. Nutrition information per serving: 329 Calories, 42 g protein, 13 g fat, 279 mg sodium, 110 mg cholesterol >From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 10, 1998

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