Sunday, January 30, 2011

Shallot & Wine Poached Salmon with Honey Mustard Yogurt Sauce

A very healthy recipe - no pan frying with oil or added salt. I can't remember where I got the original recipe (it was about 10 years ago), but I've modified the sauce since, using Greek yogurt instead of the usual plain yogurt, and substituting basil and/or cilantro for the fresh dill. It's all good! For those unfamiliar with Greek yogurt, it tastes more like sour cream than Yoplait. IMHO, this is the one to use whenever a recipe calls for plain yogurt in a savory dish. 

1 1/2 lbs. salmon, cut into 6 fillets
1 3/4 cups dry white wine
3-4 large shallots, finely chopped (approximately 1 cup)
1 1/2 cups low fat Greek yogurt
1/4 cup of Dijon or whole grain mustard
1 tbsp. fresh lemon juice
1/4 cup honey
1/2 cup chopped fresh herbs (cilantro, basil, dill, or a combo of any of these)

1. Preheat oven to 375F.

2. For the sauce, stir together yogurt, mustard, lemon juice, honey and fresh herbs in a medium bowl. Cover and place in refrigerator.

3. Place salmon fillets in a casserole or baking dish. Sprinkle chopped shallots over the top, then pour in wine until it barely covers the salmon. Put salmon in the oven, uncovered, and cook for about 20 minutes or until the wine begins to boil. Turn off heat, and leave in the oven about 10 minutes. 

4. Plate the salmon (make sure to keep some of those minced shallots on top) and serve with honey mustard yogurt sauce and your veggie or grain of choice on the side.

Finely chop 3-4 shallots (1 cup).

About 1 1/2 lbs. of salmon fillet.

If you have a whole side of salmon, cut into serving size, about 6 pieces.

Place salmon fillets into a casserole or baking dish and sprinkle the chopped shallots on top.

For the sauce, Greek yogurt, mustard and honey.

Blend the sauce ingredients together.

Then add some fresh herbs like cilantro, and fresh lemon juice.

Pour in white wine until it just barely covers the salmon.

Bake, uncovered, in at 375F for 20 minutes, then turn off heat and leave fish in the oven for about 10 minutes.

Serve with honey-mustard yogurt sauce and a side of your favorite veggies.

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