Ingredients:

  • 4 (6-ounce) skinless salmon fillets (170g each)
  • 4 cups (950ml) water
  • 1 cup (240ml) white wine (preferably dry)
  • 1 lemon, sliced
  • 1 tablespoon (15ml) salt
  • Fresh dill sprigs
  • 1/2 cup (120ml) Greek yogurt
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15g) fresh dill, chopped
  • Salt and pepper, to taste

Instructions:

  1. In a large saucepan, combine the water, white wine, lemon slices, and salt. Bring to a gentle simmer over medium heat.
  2. Gently place the salmon fillets into the poaching liquid. Simmer for about 10–15 minutes, or until the fish is opaque and flakes easily with a fork. Use a slotted spoon to carefully remove the salmon and place it on a plate.
  3. Allow the salmon to cool at room temperature for about 10 minutes, then transfer to the refrigerator to chill for at least 30 minutes.
  4. In a mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and chopped dill. Season with salt and pepper to taste.
  5. Arrange the chilled salmon on a serving platter and drizzle with lemon-dill sauce before serving.