Poached Salmon With Dill Yogurt Sauce Recipe

Ingredients

• Cold water
• Juice of 1 lemon (about 2 tablespoons; 30ml)
• 1 medium leek or onion (about 6 ounces; 170g), halved
• 1 large stalk celery (about 2 ounces; 55g), cut into large pieces
• 1/2 fennel bulb, sliced (about 4 ounces; 115g) (optional)
• A few fresh sprigs thyme and/or dill
• 1 bay leaf
• Kosher salt
• 4 (8-ounce; 225g) pieces center-cut boneless, skinless salmon fillet
• For the Yogurt Sauce:
• 1 cup (235ml) full-fat yogurt
• 1 tablespoon minced shallot from 1 small (1-ounce; 30g) shallot
• 1 tablespoon (about 10g) minced fresh dill
• 2 tablespoons (30ml) fresh juice from 1 lemon
• 2 tablespoons (30ml) extra-virgin olive oil
• Large pinch ground coriander seed
• Kosher salt and freshly ground black pepper

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