Our poached salmon with lemon and dill recipe takes just 20 minutes to make this chef-quality dish. Salmon steaks are poached in a bright, savory sauce made with lemon juice, dill and white wine for a light, delicious dish that's a cinch prepare.
cost per recipe: $13.58
The price is determined by the national average.
cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth
cup chablis wineor other dry white wine
teaspoon dried dill weed, crushed
thin slices lemon
pounds salmon steak, 1-inch thick (about 6 steaks)
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.
Swanson® Vegetable Broth
Swanson® Certified Organic Vegetable Broth
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