Lightly Poached Salmon with Dill Yogurt

Poaching is one of my favourite methods of cooking salmon. It keeps the fish moist while infusing it with flavor. Feel free to improvise when it comes to your poaching liquid. Most herbs will work. White wine is always a good option, although water will do the trick as well. Make sure to salt the water so that it tastes like the ocean. And most importantly: Don't overcook. The fish needs only a few minutes of poaching. I served salmon, rocket tossed in lemon juice, and a dill yogurt. Enjoy!

Serves 2

Ingredients

• 2 slices of salmon fillet (about 200g each)

• small handfull of baby rocket (arugula)

• 1-2 tablespoons lemon juice

• drizzle of olive oil

Poaching liquid

• a pan filled with water (or half white wine)

• a few lemon slices

• a small handful of fresh dill

• a good pinch of salt

Dill Yogurt

• 1/2 cup yogurt • small handful of fresh dill, chopped

Mix together the rocket and lemon juice and set aside. Bring the poaching liquid to a simmer. Add the salmon to the liquid and cook for 4 minutes, making sure the water doesn't boil. Gently remove the fish from the water and season it with salt. Serve with the rocket, dill yogurt and a drizzle of olive oil.