Poached Salmon With Yogurt Dill Sauce

Recipe Ingredients

2 cups	474ml	Water
1 cup	237ml	Dry white wine or bottled clam juice
1		Lemon - sliced
1		Onion - sliced, (optional) (small)
2		Bay leaves
8		Black peppercorns
4		Dill sprigs
1 teaspoon	5ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt
4		Salmon or halibut steaks - (8 oz ea)
		Yogurt Dill Sauce
1 cup	237ml	Plain yogurt
1 tablespoon	15ml	Chopped fresh dill
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Lemon juice
1/2 teaspoon	2.5ml	Tabasco pepper sauce

Recipe Instructions

In large skillet, combine water, wine, lemon, onion, bay leaves, peppercorns, dill, Tabasco sauce and salt. Bring to a boil. Reduce heat to low; simmer, covered, 15 minutes.

Add salmon to skillet. Simmer, covered, 12 to 15 minutes or until fish flakes easily when tested with fork. Serve warm or chilled with Yogurt Dill Sauce.

For the Yogurt Dill Sauce: In small bowl, stir together ingredients until well blended. Makes about 1 cup.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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