Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large, shallow pan, combine 4 cups of water or vegetable broth, the slices from 1 whole lemon, 2 sprigs of fresh dill, and 2 sprigs of fresh parsley, then bring the liquid to a gentle simmer over medium heat.

2. 2

   Carefully add 4 (6-ounce) salmon fillets to the simmering poaching liquid, ensuring they are mostly submerged, and reduce the heat to low.

3. 3

   Cover the pan and gently poach the salmon for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, then remove the fillets to a plate.

4. 4

   While the salmon poaches, prepare the lemon-herb tahini sauce by whisking together 0.5 cup of tahini, 0.25 cup of fresh lemon juice, 2 cloves of minced garlic, 2 tablespoons of cold water, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl until smooth and creamy.

5. 5

   Stir 0.25 cup of freshly chopped parsley into the tahini sauce, adjusting the consistency with more cold water if needed until it reaches a pourable, dressing-like texture.

6. 6

   To serve, carefully place each poached 6-ounce salmon fillet onto individual plates and generously drizzle with approximately 2-3 tablespoons of the prepared lemon-herb tahini sauce.