Oven Poached Salmon

Eh, I was not impressed.  I don't really like when fish tastes like fish -- haha -- and the sauce didn't really cover it up for me.

Serves: 2 servings – 1 red, ½ green (190 calories)

Ingredients

For Poached Salmon:

3 (4-oz.) raw wild salmon fillets

3 fresh dill sprigs, chopped

3 Tbsp. fresh lemon juice

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Water

For Cucumber Sauce:

1/2 medium cucumber, finely chopped

6 fresh dill sprigs, chopped (reserve a small amount for garnish)

1/2 cup reduced fat (2%) plain Greek yogurt

1 tsp. finely chopped lemon peel

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

For Poached Salmon:

Preheat oven to 375° F.

Place salmon, skin-side down, in baking dish. Top with dill and drizzle with lemon juice.

Season with salt and pepper if desired.

Add water to submerge salmon halfway. Cover baking dish with aluminum foil.

Bake for 18 to 22 minutes, or until salmon flakes easily when tested with a fork.

For Cucumber Sauce:

While salmon is baking, make cucumber sauce by combining cucumber, dill, yogurt, lemon peel, salt (if desired), and pepper (if desired) in a medium bowl; mix well. Set aside.

Gently remove poached salmon from baking dish with a slotted spoon or spatula and place on a serving plate.

Top salmon with cucumber sauce. Garnish with dill.