This is an easy, elegant salmon dish with a yoghurt-dill sauce. It doesn't get much easier. I like it best on summer evenings. Fresh steamed asparagus or green beans go well with this.
287 people made this
100g (4 oz) low fat natural yoghurt
4 tablespoons Dijon mustard
1 tablespoon honey
4 tablespoons fresh lemon juice
handful chopped fresh dill
500g (1 1/4 lb) salmon
225ml (8 fl oz) white wine
100ml (4 fl oz) water
2 shallots, chopped
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Method Prep:15min › Cook:12min › Ready in:27min
In a small bowl, blend the yoghurt, mustard, honey, lemon juice and dill. Cover, and refrigerate until serving.
In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yoghurt sauce.