What reminds you most of spring? The enticing fragrance of sweet strawberries or pungent dill at the farmers market? A purple crocus peeking out from under the snow? Sensing a bit more warmth in the air than yesterday and lingering a moment longer over your latte? To me, it’s all those things and a few more. Eating a bit lighter and healthier. Using (and growing) more fresh herbs and green vegetables. Being conscious of adding more fish to my diet. Spring is beautifully expressed in this lovely dish of salmon poached in white wine with dill sauce and sweet roast asparagus. But honestly, you don’t have to wait for spring, Poached Salmon with Dill Sauce is perfect any time of year!

If poaching is new to you, it’s simply simmering something in liquid until cooked through. It couldn’t be easier and I know once you try it you’ll love it! And happily, it doesn’t add any fat to the dish so it’s a calorie-concious way to cook. You can poach eggs, fish and chicken breasts with ease. I often poach chicken breasts in hot chicken broth then cool and shred for chicken salad. Poaching is an easy and elegant skill to master. Give it a try and let me know how you like it! Poached salmon with dill sauce might be the perfect romantic dinner for two! And for the perfect spring time dessert? Try these Gluten Free Strawberry Shortcake Cupcakes.

I try to only buy wild-caught salmon and you can read some reasons here. Wild-caught is healthier, lower in calories and fat and not genetically modified. Reasons enough for me! Thankfully, wild-caught salmon is easy to find and widely available. Plus, this recipe is gluten free and paleo!

Asparagus is a delightful spring vegetable, vibrant green, tender and easy to cook. I love to roast it quickly in a hot oven and grate fresh parmesan cheese to melt all over the stalks as they come out of the oven. It pairs perfectly with poached salmon! Light, fresh, lovely dill sauce.

Poached Salmon

2 servings

• 2 cups water
• 1/2 cup white wine
• 1 sprig of fresh dill
• Small handful of fresh parsley
• 1/2 an onion, sliced
• One lemon, quartered
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound wild caught salmon filet, cut into serving pieces

1. Put all the ingredients except salmon in a saucepan. Bring to a simmer.
2. Add the salmon to the  simmering liquid. The liquid should just about cover the fish. If it doesn’t quite cover the salmon, that’s okay. Gently flip it over when halfway cooked. You can also spoon the hot simmering liquid over the salmon as it cooks.
3. Poach the salmon for about 8 minutes total, gently flipping if needed. Salmon cooks very quickly. Be careful not to overcook it.
4. With a spatula, remove the salmon from the liquid and put on a plate. You may remove the skin if you wish. I do it with a sharp knife and it comes off easily.
5. You can serve it warm or chilled. If chilling, let it cool for about 10 minutes, then refrigerate until chilled.
6. Serve with lemon wedges and dill sauce.

Dill Sauce

• 1/2 cup mayonnaise (I use Vegenaise)
• 1/2 cup organic sour cream or plain yogurt
• 1/2 cucumber, peeled and grated
• 3 tablespoons fresh dill, chopped
• 3 tablespoons fresh parsley, chopped
• Salt and pepper to taste

1. Mix all ingredients together in a small bowl. Chill.
2. Let the flavors marry for an hour or so.
3. Serve with the hot or chilled poached salmon.

Peeled asparagus ready for roasting.

Roast Asparagus

4 servings

• 1 pound asparagus
• Olive oil
• Salt and freshly ground pepper
• Freshly grated parmesan cheese

1. Pre-heat oven to 425.  Wash and trim asparagus.  If the asparagus is thicker than my little finger, I use a vegetable peeler and peel each stalk.
2. Lay it all out on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast for about 12 minutes.
4. Remove from the oven and sprinkle on the freshly grated parmesan cheese.  Serve.

Kate’s Tips

• You can use plain chicken broth to poach in if you like.
• It’s not necessary to chill the salmon if you prefer to eat it hot. It’s perfectly fine to eat it fresh out of the poaching liquid.
• Put a clove of garlic through a press or finely chop it and sprinkle on your asparagus before roasting for some added pizazz.
• If you love salmon, try this recipe for Salmon Patties. It’s my most-pinned recipe and one of my go-to’s for an easy weeknight meal.

If you make this, I’d love to know what you think, especially if you’ve never tried poaching before.  Cheers!