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Poached Salmon with Lemon and Dill

Poached Salmon with Lemon and Dill

5
(1)

It takes just 20 minutes to make this chef-quality dish.  So when salmon is on the menu, use this simply delicious recipe to make it even better. 

serves 6 people

Ingredients

cost per recipe: $14.02

The price is determined by the national average.

  • 1 3/4

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 1/4

    cup chablis wineor other dry white wine

  • 1/4

    teaspoon dried dill weed, crushed

  • 4

    thin slices lemon

  • 1 1/2

    pounds salmon steak, 1-inch thick (about 6 steaks)

view nutrition info

How to Make It

Heat the broth, wine, dill and lemon in a 10-inch skillet over medium-high heat to a boil. Add the salmon to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the salmon flakes easily when tested with a fork. Discard the poaching liquid.
Step 1

Heat the broth, wine, dill and lemon in a 10-inch skillet over medium-high heat to a boil.

Step 2

Add the salmon to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the salmon flakes easily when tested with a fork. Discard the poaching liquid.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

BUY NOW
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

BUY NOW

Ratings & Reviews

(1)
  • casscoggon

    January 2, 2006

    Poached Salmon with Lemon and Dill

    This is fast, easy and delicious. I've also made it with Tilapia, with the same results, but I add several more lemon slices.

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