1 cup dry white wine 5 cups water 1 small onion 1 celery stalk, cut into 3 pieces 3 large parsley sprigs 1 bay leaf 6 peppercorns 1/4 teaspoon salt 4 pieces of salmon
For the mustard sauce:
2 tablespoons Dijon mustard 2 teaspoons sugar 2 tablespoons red wine vinegar 1/4 cup mild vegetable oil 3/4 cup plain nonfat Greek yogurt 2 tablespoons chopped fresh dill salt and ground pepper
Directions:
In a large saucepan, combine the wine, water, onion, celery, parsley, bay leaf, peppercorns and salt. Bring to a simmer over medium-low heat and simmer, uncovered, for 20 minutes to blend the flavors.
To make the sauce, in a small bowl, combine the mustard, sugar and vinegar and stir to dissolve the sugar. Gradually whisk in the oil until a thick emulsion forms. Stir in the yogurt and dill and season to taste with salt and pepper.
Using a slotted spatula, carefully lower the salmon into the simmering liquid. Poach gently until the fish loses its translucency and flakes easily with a fork or the tip of a knife, (8-10 minutes).
