Poached Salmon with Lemon & Dill Sauce

This recipe transitions perfectly from summer to fall and gives all you Pacific Northwesterners something new to do with the salmon you have stocked up in the freezer! ย It’s quick and easy enough to enjoy on a busy school/work night (my family LOVES this for dinner), but is also a fail-proof and simple menu for company. I like to dress ours up with some fresh lemon slices and serve it with baked rice (bonus recipe below) and grilled asparagus.

Lemon & Dill Sauce
3 Tbsps low-fat mayonnaise
1 Tbsp chopped fresh dill, or 1 tsp dry dill
1 Tbsp skim milk
1 1/2 tsp Dijon mustard
1/4 tsp grated lemon rind.

1 Tbsp capers (optional)
2 tsp juice from capers (optional)

Salmon
1 lb Salmon fillet
3 cups water
1 lemon, thinly sliced

Remove any small bones from the salmon and cut it into 4 pieces. Bring 3 cups of water to a boil in a large skillet. Add lemon slices. Cover and simmer for 5 minutes. Add salmon and heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes, or until the fish flakes easily when tested with fork.

Cover the salmon pieces with a generous dollop of sauce (or two) and enjoy!

Make it a meal and scroll down for the Baked Rice recipe and some tips for cooking asparagus (see what I did there?).

 

Tosha’s Baked Rice

1 1/2 c. rice
3 cups chicken stock
1/3 c. butter (I use less)
lots of garlic salt OR galic powder and salt – should smell garlicky

Stir together in a covered casserole dish and bake at 350 for 40 minutes.

Asparagus
Rinse and break of hard tips
Saute in butter/pepper/sea salt/garlic until just tender.

 

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