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poached salmon recipe with Beet-Pink Yogurt Ribbon
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: General, Healthy
Description
This poached salmon recipe with Beet-Pink Yogurt Ribbon offers a gorgeous pop of color and a delicately rich flavor. It’s surprisingly simple to make, perfect for busy evenings or impressing guests without stress.
Ingredients
- 4 (4-6 oz) salmon fillets, fresh or thawed
- 1 cup cooked beets (240 g)
- 0.5 cup plain Greek yogurt (120 g), full-fat or 2 percent
- 2 Tbsp fresh dill (6 g), finely chopped
- 1 whole lemon, for juice and wedges
- 1 Tbsp olive oil (15 ml)
- 0.5 tsp salt (3 g)
- 0.25 tsp black pepper (0.5 g)
- 2–3 cups water or vegetable broth (470–700 ml)
Instructions
- Prepare the Beet-Pink Yogurt Ribbon: In a small food processor, blend 1 cup cooked beets, 0.5 cup Greek yogurt, a squeeze of lemon juice, 0.5 tsp salt, and 1 Tbsp fresh dill until smooth and vibrantly pink. Set aside; this vibrant Beet-Pink Yogurt Ribbon can be made up to 2 days ahead for convenient meal prep.
- Poach the Salmon: Fill a wide, shallow 10-inch skillet with about 1 inch (2.5 cm) of water or vegetable broth. Bring the liquid to a gentle simmer (approx. 180°F (82°C)). Carefully add salmon fillets. Poach for 8-12 minutes, depending on thickness, until the salmon appears opaque throughout and flakes easily with a fork.
- Serve and Garnish: Gently remove each poached salmon fillet from the liquid with a slotted spatula. Plate immediately. Generously swirl the creamy Beet-Pink Yogurt Ribbon on top or alongside each fillet. Garnish with the remaining fresh dill and a lemon wedge.
Notes
The Beet-Pink Yogurt Ribbon can be made up to 2 days ahead for convenient meal prep. Test salmon for doneness at the lower end of the time range (8 minutes) or use a thermometer for 145°F (63°C) internal temperature to avoid overcooking. Overcooked salmon will be dry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: General
Nutrition
- Serving Size: 1 salmon fillet (140 g) with yogurt ribbon
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 70 mg
Keywords: poached salmon, beet-pink yogurt, healthy dinner, easy weeknight, lean protein, omega-3s, vibrant, family-friendly
