Poached Salmon with Roasted Garlic Yogurt
Servings
4Serving size
4 ounces fish with sauceThis recipe can be multiplied and makes great leftovers. This recipe also requires making Roasted Garlic.
Serve with Oregano Rice or Roasted Corn on the Cob
AND
Serve with Confetti Corn Salad or Herbed Zucchini or Lemon Butter Brussels Sprouts or Pan Grilled Asparagus or Pan Grilled Broccoli
Ingredients
| 2 quart Water |
| 16 Ounces Fresh atlantic salmon (4 4-ounce filets) |
| 3 clove Roasted Garlic |
| 1/2 cup Nonfat Greek Yogurt |
| 2 Tbsp. Lemon juice |
| 1/8 tsp. Salt |
| 1/2 tsp. Sugar |
Instructions
Add the salmon fillets and poach for about 8 to 10 minutes. Remove and let cool for about ten minutes then chill.
Mash the roasted garlic with a fork until smooth.
Mix the garlic together with the yogurt, lemon juice, salt, pepper and sugar. Chill.
Serve the chilled salmon topped with the yogurt sauce.
Serve this recipe with one of these starch side dishes.
Oregano Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 35-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Roasted Corn on the Cob
Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…
AND
Serve this recipe with one of these vegetable side dishes.
Confetti Corn Salad
Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Lemon Butter Brussels Sprouts
Purchase Brussels sprouts on the small side (about an inch wide). Trim the stems from the Brussels sprouts and then slice in half lengthwise. Place the Brussels sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom. Steam over high heat until…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I love poached salmon and it’s perfect for a hot summer’s day. The short cooking time doesn’t heat up the kitchen too much and when served the cool fish is just right on a hot day. I like this tart yogurt sauce, but you can top poached salmon with your favorite salsa or mayonnaise.