This is the only way I can get my DH to eat Salmon. It has dairy in the recipe *gasp*
This is the most tasty fish recipes I have stumbled across in my kitchen chemistry. I use wild caught Salmon that I stock up on whenever I find it on sale and Whole Foods Market fish mongers are wonderful and remove the bones for me. I make my lemon dill caper sauce in the morning so the flavors have plenty of time to marry. I start with 1 pound of thawed or fresh salmon and sprinkle just a touch of sea salt, ground black pepper and dried dill.
Ingredients for the poaching
1 cup of white wine
3 cups water
juice of 2 lemons and their zest
4 sprigs of fresh dill
2 minced cloves of garlic
1/8 tsp sea salt
Put into pan and bring to a rolling boil. Place salmon gently into poaching liquid while it boils, bring back to a boil and cook until it reaches your desired doneness of medium, well rare which ever you prefer.
Ingredients for the lemon dill caper sauce
1/2 c homemade mayo
1/2 c Greek yogurt
4 TBS Capers drained
juice from one lemon ( 3 TBS)
1 1/2 to 2 TBS finely chopped fresh dill
salt and pepper to taste
Mix together well and put in a covered container. Place in fridge until you serve the salmon. Spoon over the salmon and enjoy!