I love poached salmon because it is really hard to mess up. You can not dry out poached salmon…it will be moist and tasty no matter what.
2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce
In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork.
Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.
Did I change anything? I cooked all of the fish, but it was too much for us to eat so I am going to save the rest of it for salmon salad later on this week.
What did the family think? Hubby and I were the only ones who ate the salmon. The boys had fish sticks…fish nuggets to be exact.
Where did this recipe come from? Taste of Home
photo from Taste of Home