Cook: 12 mins
- 2 cups low-sodium chicken broth
- 1 onion, sliced
- 1 celery rib, sliced
- 1 cup plain low-fat yogurt
- 1 Tbsp. lemon juice
- 1/4 cup chopped fresh dill
- Salt and pepper
- 4 salmon steaks, 1 inch thick (about 6 oz. each)
2.) While broth is boiling blend yogurt, lemon juice and dill in a small bowl. Season with salt and pepper and set aside.
3.) Season salmon on both sides with salt and pepper. Add to skillet with broth mixture; cover and reduce heat to a simmer. Poach until fish just starts to flake when prodded with a fork, 8 to 10 minutes.
4.) Lift salmon out of broth with tongs or a slotted spoon and serve warm with a generous dollop of dill sauce.
Per serving: 258 Cal., 6g Fat (1g Sat.), 92mg Chol., 1g Fiber, 39g Pro., 10g Carb., 729mg Sod.
Recipe via All You Magazine