Chamomile Poached Salmon with Yogurt Dill Sauce

Chamomile Poached Salmon with Yogurt Dill Sauce

Our Chamomile Poached Wild Sockeye Salmon with Yogurt Dill Sauce brings together the gentle floral notes of chamomile and the bright freshness of dill and lemon. Poached slowly in a fragrant herb broth, the wild Alaskan sockeye stays tender, buttery, and full of rich autumn comfort. A simple yet refined dish that lets the purity of wild salmon shine.

[[ recipeID=recipe-2mh2ciy4c, title=Chamomile Poached Salmon with Yogurt Dill Sauce ]]

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Chamomile Poached Salmon with Yogurt Dill Sauce


Servings: 4

Keywords: Poached Salmon, Chamomile, Dill Sauce

Ingredients

Instructions

Ingredients

Salmon & Poaching Liquid:

  • 4 Skinless Sockeye salmon portions
  • Salt, to season
  • 2 cups water
  • 4 chamomile tea bags
  • 1 sprig fresh dill
  • 1 sprig fresh parsley
  • 2 green onion tops
  • 1 tsp whole peppercorns
  • Salt, to taste
  • 3 tbsp butter

Yogurt Dill Sauce

  • 1 cup plain Greek yogurt
  • 1 tbsp fresh dill, chopped
  • Juice of 2 lemons
  • 2 tbsp olive oil
  • Salt, to taste

Instructions

  1. In a saucepan, combine water, tea bags, dill, parsley, onion tops, peppercorns, and salt.
  2. Bring to a boil, then reduce to a gentle simmer.
  3. Remove tea bags after 5 minutes; stir in butter.
  4. Season salmon lightly with salt, add to liquid, and simmer 8-10 mins until just cooked.
  5. Remove gently and let rest.

Sauce Instructions

  1. Whisk all ingredients in a bowl.
  2. Season with salt and chill until ready to serve.

To Serve

  1. Plate salmon with a generous spoonful of yogurt dill sauce.