Poached Salmon in White Wine with a Herb Yoghurt Sauce
Poached Salmon in White Wine with a Herb Yoghurt Sauce
Poached Salmon in White Wine with a Herb Yogurt Sauce

Serves 4

Preparation:  10 minutes

Cooking Time:  15 - 20 minutes

This is a salmon dish that I have cooked for many years and often adding cream with the herbs and wine, but this is a rather healthier version and served with a Herby Yogurt sauce, once again sourced as a Guest Recipe from The Diabetes Weight Loss Cook Book.


Ingredients

4 salmon fillets

100 ml White Wine

Juice of half a lemon

Olive Oil

Knob of butter on top of each fillet (optional)

2-3 tablespoons double cream with each fillet of salmon (optional)

Sprigs of Tarragon for each fillet

Sea Salt

Freshly ground black pepper


AND THIS IS WHAT YOU DO.....

  1. Pre-heat the oven to 200˚C/180˚ C fan/Gas Mark 6.

  2. Line a roasting pan with large turkey foil, enough to meet in the middle over the salmon to make a seal.

  3. Then a further lining of greaseproof paper to create a fold to keep in all the steam.    You could also just use grease proof paper lining a pyrex and place the salmon in that.

  4. Spray the bottom of the greaseproof paper with oil, place the fillets on top.    Squeeze lemon juice over the fish, then pour the wine over the fish - make sure that each fillet will get enough moisture from the wine.    Season, add a knob of butter onto each fillet and finally place a sprig of tarragon onto each fillet.   At this point you can also add the cream, if using.

  5. Now wrap the fish in the greaseproof paper folding the top and sides to ensure steam does not escape then place the lid onto the top of the pyrex dish.  If you are using a roasting pan, after folding the greaseproof paper, then seal the foil on top and both ends.

  6. Place the dish in the oven and bake for about 20 minutes.    Turn the oven off and you can leave the fish for the time being inside the foil.

  7. This Salmon dish is delicious served with a Herb Yogurt Sauce and ideal accompaniments are fresh asparagus and baby new potatoes tossed in butter and parsley.


Share by: