1 filet (cut in two)
Poaching salmon is really easy, my father taught me how to do it, and since, I never cook it any other way. I hated cooking salmon, because it always stunk up the house, but this method is quick and easy. It takes ten minutes. Add Salmon (skin side down) to 1 cup of liquid, you can do 1/2 cup dry white wine 1/2 cup water, or all water if you prefer. Cover, and let simmer on low heat for about ten minutes. Remove-set aside.
1/2 cup Greek yogurt (2%)
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh dill, plus sprigs for serving
2 tablespoons finely chopped fresh parsley
1/8 cup chopped red onion
1/8 cup chopped cucumber (set aside some for garnish)
Mix all ingredients, (except lemon) together till smooth and creamy. Slice lemon into a few thin slices for garnish (set aside) Cut lemon peel & mince, then mix minced rind into dressing. You could also use preserved lemons, if you prefer. You could also grate the lemon rind directly into the dressing. Either will give it flavor and a bit of texture.
Serve on a bed of fresh greens. Garnish with a wedge of lemon, cucumber, and dill. Perfect for a summer meal, because it tastes great served cold, or at room temperature.