Dill Sauce for Salmon
For those of you who aren’t familiar with poaching, it is a cooking method that involves submerging ingredient and heating it in watery substances such as plain water, stock, or milk. Note that it is different from boiling or simmering because poaching typically requires lower temperatures at around 158–176 °F or 70–80 °C.
The temperature range is ideal if you want to cook delicate ingredients such as fish, poultry, eggs, or fruit that may dry out or break apart when exposed to higher temperature. Poaching for dill sauce for salmon Ina Garten is also generally regarded as healthier because it doesn’t utilize fat to flavor or cook the meat.
So, here is the dill sauce for salmon Ina Garten easy recipe in poaching method that you can follow.
Ingredients
- 1 lbs. salmon divides into 4 fillet parts
- Dill sauce
- 4 dill sprigs
- 4 lemon slices
- 1 tbs. lemon juice
- 3 garlic cloves sliced
- 1 garlic clove grated
- ½ cup plain non-fat Greek yogurt
- ¾ cup water
- ½ + 1/8 tsp. kosher salt
- 1/8 tsp. ground pepper
- 1 tsp. extra virgin olive oil
- 1 ½ tsp. Dijon mustard
Instructions
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Season the salmon fillet first using salt and pepper
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Pour water into a large pan and add garlic pieces, dill sprigs, and white wine.
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Simmer the mixture on a medium heat.
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Put the salmon fillets inside the boiling liquid mixture with skin on the side down and add lemon slice.
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Cover the skillet and cook for about 5-10 minutes until the salmon is thoroughly cooked (may depend on the fillets’ thickness).
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Take out the lemon slices.
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Create the dill sauce by whisking the sauce together with olive oil, lemon juice, yogurt, grated garlic, Dijon mustard, salt and pepper.
