Salmon fillets are gently poached in a small amount of water over low heat, then served with dill yogurt sauce. This light, low-fat dish is a suitable main course for people watching their diet.
Pour enough water into a wide skillet to cover the salmon. Add the lemon slices, bay leaf, and salt, then warm the liquid gently.
When the water is quivering gently but has not reached a boil, add the salmon fillets. Cover and cook over low heat.
Mix the strained yogurt with the dill, crushed garlic, lemon juice, and salt to make the sauce.
Lift the poached salmon out of the liquid and drain it. Serve with the dill yogurt sauce.
Keep the poaching liquid just below a simmer, with only a gentle quiver; if it boils, the fish will become tough. Allergen: Contains fish and dairy (yogurt).
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