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Poached Salmon Recipe With Beet Pink Yogurt Ribbon 1761304636.379924

poached salmon recipe with Beet-Pink Yogurt Ribbon

  • Author: Sarah Williams
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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

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Find it online: https://easydashrecipes.com/poached-salmon-recipe-with-beet-pink-yogurt-ribbon/