Ingredients

The following ingredients have 4 Servings
  • 1 lb. salmon filets (portioned into 4 pieces)
  • 1 cup white wine (divided)
  • 2 cloves garlic (minced)
  • kosher salt (to taste)
  • black pepper (to taste)
  • juice and zest of one lemon
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small onion (finely diced)
  • 1 tablespoon butter
  • 1 tablespoon fresh dill
  • 1 tablespoon capers (drained and rinsed)
  • 1/2 cup Greek yogurt

Instruction

  • In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
  • Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
  • Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
  • Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
  • Add the remaining clove of minced garlic, stir for one minute or until fragrant.
  • Add the remaining 1/2 cup of wine, and reduce until about half the wine is gone.
  • Add the lemon juice, capers (1 tablespoon), dill (1 tablespoon), and butter (1 tablespoon); heat until butter is melted.
  • Remove from heat and stir in yogurt (1/2 cup) and season with salt and pepper to taste.
  • Serve sauce over salmon.