What's for Dinner?

Poached Salmon with Yogurt Cucumber Sauce

A fish dish that's good for your noggin'

-Jennifer Bauer

My mother always said fish was brain food. Here's a light and easy recipe that can be served warm or cold!

Ingredients:

1lb salmon fillet, thawed, cut in 2" wide fillets
1 lemon, sliced
1/2 onion, sliced in rings
1 cucumber, peeled and seeds removed
1 cup plain yogurt
1 tsp dried dill
1 clove garlic, minced
Salt & pepper

Directions:

Fill large skillet with water to about 1".

Sprinkle in pinch of salt and add slices of 1/2 of lemon and 1/2 onion.

Put on med-high heat and bring to boil.

Sprinkle sliced salmon filets with salt and pepper.

Once water is boiling, add salmon fillets skin down and poach for 5 minutes or until desired done-ness. Remove from pan when done and place on paper towel. Salmon skin should now peel off easily.

While salmon is poaching, combine in a separate bowl, yogurt, dill, garlic and juice of 1/4 lemon.

Chop cucumber into 1/2" cubes and add to yogurt mixture. Salt and pepper to taste.

Place salmon filets on large serving dish, garnish with yogurt sauce and remaining lemon slices. Serve immediately. Or, if serving cold, wait to dress salmon with yogurt sauce until served.

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