Poached Salmon with Mustard Sauce


1 cup dry white wine
5 cups water
1 small onion
1 celery stalk, cut into 3 pieces
3 large parsley sprigs
1 bay leaf
6 peppercorns
1/4 teaspoon salt
4 pieces of salmon

For the mustard sauce:

2 tablespoons Dijon mustard
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup mild vegetable oil
3/4 cup plain nonfat Greek yogurt
2 tablespoons chopped fresh dill
salt and ground pepper


In a large saucepan, combine the wine, water, onion, celery, parsley, bay leaf, peppercorns and salt. Bring to a simmer over medium-low heat and simmer, uncovered, for 20 minutes to blend the flavors.

To make the sauce, in a small bowl, combine the mustard, sugar and vinegar and stir to dissolve the sugar. Gradually whisk in the oil until a thick emulsion forms. Stir in the yogurt and dill and season to taste with salt and pepper. 

  Using a slotted spatula, carefully lower the salmon into the simmering liquid. Poach gently until the fish loses its translucency and flakes easily with a fork or the tip of a knife,  (8-10 minutes).



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