Poached Salmon with Dill-Yogurt Sauce

Ingredients
2 carrots, chopped (Or two small handfuls of baby carrots.)
1 small onion, chopped
1 ¹⁄₂ cups white wine
4 sprigs fresh dill, plus 1 tablespoon fresh dill, chopped
1 lemon, sliced
Salt
6 cups water
¹⁄₂ cup plain yogurt
1 tablespoon capers, drained and chopped
1 tablespoon lemon juice
Pepper
4 skin-on salmon fillets, about 1 ¹⁄₂ pounds

Instructions
1. Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt, and water to boil in Dutch oven over high heat. Reduce heat to low and simmer, covered, for 15 minutes.

2. Meanwhile, combine yogurt, capers, lemon juice, chopped dill, and salt and pepper to taste in bowl.

3. Add salmon to pot, cover, and simmer gently until fish is opaque and flakes easily at thickest point, 8 to 10 minutes. Using slotted spatula or tongs, carefully transfer salmon to serving platter. Serve with dill-yogurt sauce. 

Comments
I love fish and for years never made it at home since Art wouldn’t eat it.  However, now that Art travels for work from time to time and I have Lance who will eat fish with me, I try to serve it at least once a week when Art is traveling.  I found this recipe in the 2007 Cook’s Country Annual and picked it since it looked good, tasty, and simple.  And because it uses capers.  I love capers. 

I wasn’t let down and both of us found the dish to be delicious.  I did have a hard time finding plain frozen salmon, so I used some lemon garlic pepper marinated salmon instead.  The flavors of the marinade were in line with the flavors in the poaching liquid, so everything worked out well. 

Shown here with Brie Spinach Risotto.

Cook’s Country 2007