Poached Salmon with Dill & Turmeric Recipe

Poached Salmon with Dill & Turmeric Recipe
Poached Salmon with Dill & Turmeric Recipe photo by Taste of Home
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Poached Salmon with Dill & Turmeric Recipe

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This is among my husband's favorites because it's always moist, tender, juicy and delicious. It's a quick, simple way to prepare salmon, and the robust turmeric doesn't overpower the taste of the fish. —Evelyn Banker, Elmhurst, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon canola oil
  • 1/4 teaspoon cumin seeds
  • 1 pound Yukon Gold potatoes (about 2 medium), finely chopped
  • 1-1/4 teaspoons salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon ground turmeric, divided
  • 2 tablespoons chopped fresh dill, divided
  • 4 salmon fillets (1 inch thick and 4 ounces each)
  • 8 fresh dill sprigs
  • 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1/4 teaspoon pepper

Directions

In a large skillet, heat oil and cumin over medium heat 1-2 minutes or until seeds are toasted, stirring occasionally. Stir in potatoes, 1/2 teaspoon salt and 1/8 teaspoon turmeric. Cook, covered, on medium-low 10-12 minutes or until tender. Stir in 1 tablespoon chopped dill; cook, uncovered, 1 minute. Remove from heat.
Meanwhile, place salmon, skin side down, in a large skillet with high sides. Add dill sprigs, lemon peel, lemon juice, 1/2 teaspoon salt, remaining turmeric and enough water to cover salmon. Bring just to a boil. Adjust heat to maintain a gentle simmer. Cook, uncovered, 7-9 minutes or until fish just begins to flake easily with a fork.
In a small bowl, mix yogurt, pepper and the remaining 1 tablespoon chopped dill and 1/4 teaspoon salt. Serve with salmon and potatoes. Yield: 4 servings.
Originally published as Poached Salmon with Dill & Turmeric in Taste of Home April/May 2015, p29

Nutritional Facts

3 ounces cooked salmon with 1/2 cup potatoes and 1/4 cup sauce: 350 calories, 15g fat (3g saturated fat), 61mg cholesterol, 704mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

  • 1 tablespoon canola oil
  • 1/4 teaspoon cumin seeds
  • 1 pound Yukon Gold potatoes (about 2 medium), finely chopped
  • 1-1/4 teaspoons salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon ground turmeric, divided
  • 2 tablespoons chopped fresh dill, divided
  • 4 salmon fillets (1 inch thick and 4 ounces each)
  • 8 fresh dill sprigs
  • 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1/4 teaspoon pepper
  1. In a large skillet, heat oil and cumin over medium heat 1-2 minutes or until seeds are toasted, stirring occasionally. Stir in potatoes, 1/2 teaspoon salt and 1/8 teaspoon turmeric. Cook, covered, on medium-low 10-12 minutes or until tender. Stir in 1 tablespoon chopped dill; cook, uncovered, 1 minute. Remove from heat.
  2. Meanwhile, place salmon, skin side down, in a large skillet with high sides. Add dill sprigs, lemon peel, lemon juice, 1/2 teaspoon salt, remaining turmeric and enough water to cover salmon. Bring just to a boil. Adjust heat to maintain a gentle simmer. Cook, uncovered, 7-9 minutes or until fish just begins to flake easily with a fork.
  3. In a small bowl, mix yogurt, pepper and the remaining 1 tablespoon chopped dill and 1/4 teaspoon salt. Serve with salmon and potatoes. Yield: 4 servings.
Originally published as Poached Salmon with Dill & Turmeric in Taste of Home April/May 2015, p29

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