Poached Salmon with Dill-Yogurt Sauce
Poached Salmon with Dill-Yogurt Sauce
1 serving of poached salmon with dill-yogurt sauce (Poached Salmon with Dill-Yogurt Sauce) contains 246 Calories. The macronutrient breakdown is 35% carbs, 26% fat, and 40% protein. This is a good source of protein (38% of your Daily Value) and fiber (15% of your Daily Value).
Ingredients
Directions
- Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt, and water to boil in Dutch oven over high heat. Reduce heat to low and simmer, covered, for 15 minutes. 2 Meanwhile, combine yogurt, capers, lemon juice, chopped dill, and salt and pepper to taste in bowl. 3 Add salmon to pot, cover, and simmer gently until fish is opaque and flakes easily at thickest point, 8 to 10 minutes. Using slotted spatula, carefully transfer salmon to serving platter. Serve with dill-yogurt sauce.
Nutrition Facts
For 1 serving of poached salmon with dill-yogurt sauce (708g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 246 | |
| Fats | 6g | 8% |
| Saturated fats | 2g | 10% |
| Trans fats | 0g | |
| Cholesterol | 47mg | 16% |
| Sodium | 265mg | 12% |
| Carbs | 18g | 7% |
| Net carbs | 14g | |
| Fiber | 4g | 15% |
| Sugar | 9g | |
| Protein | 21g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 9g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 2g | 10% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
