What with grilling and roasting and pan-searing, it’s easy to forget one of the best, most classic ways to enjoy salmon—poached. Delicate poaching lets the rich, clean flavors of a great piece of salmon shine. And because it’s a wet cooking method, poaching helps ensure your fish cooks up juicy and tender.
And, you can’t go wrong with salmon and dill. The hearty fish is a perfect foil for the delicate, vernal herb.
Serves 4
- 4 large sprigs plus 1 tablespoon chopped fresh dill, divided
- 1 cup vegetable broth
- 4 salmon fillets, about 3/4-in thick
- 3/4 cup Greek-style plain yogurt
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons lemon juice
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 small carrot, cut into matchsticks
- 4 radishes, cut into matchsticks
Using kitchen twine, tie the dill sprigs together. In a large skillet over medium heat, bring the dill sprigs, vegetable broth, and 1 cup of water to a gentle simmer. Add the salmon and adjust the heat to maintain barely a simmer. Cover and cook for 5 minutes.
Meanwhile, in a small bowl, combine the chopped dill, yogurt, parsley, lemon juice, salt, and pepper. Set aside.
Add the carrots and radishes to the skillet, nestling them into the liquid. Cover and cook 3 minutes, or until the vegetables are tender and the salmon is barely cooked through.
Use a slotted spatula to arrange the salmon on plates or a platter, then to top with the vegetables and yogurt sauce. Serve any remaining sauce on the side.
