Skinny Poached Salmon


4 (4-ounce) salmon fillets
Salt and pepper for sprinkling
4 slices lemon
4 sprigs dill plus 1 teaspoon chopped fresh dill, divided
1/4 cup white wine
3 tablespoons rice wine vinegar
3 tablespoons olive oil
3 teaspoons Dijon mustard


1.Place 4 pieces of aluminum foil each about 8 inches long on a flat surface. Place a salmon fillet on each piece of foil and sprinkle with salt and pepper. Place a slice of lemon and sprig of dill on top of each fillet. Pour a tablespoon of wine over each fillet, then fold up ends of foil, making sure seams are closed.

2.Place a steamer basket in a large pot or deep skillet. Over high heat, bring an inch of water to a boil. Carefully place the foil packets in the steamer basket and cook 8 to 10 minutes, or until fish flakes easily with a fork.

3.Meanwhile, in a small bowl, whisk vinegar, oil, mustard, and chopped dill. Open foil packets carefully, remove salmon to a serving platter, and drizzle with glaze; serve immediately