poached salmon with creamy dill sauce

prep time: 15 minutes (not including time to make the mayo) cook time: 12 minutes • yield: 4 servings

creamy dill sauce:

¼ cup mayonnaise, homemade ( see here ) or store-bought (or Egg-Free Keto Mayo, see here , for egg-free)

Grated zest of ½ lime

Juice of ½ lime

3 tablespoons diced cucumber

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1 clove garlic, minced

¼ teaspoon fine sea salt

Pinch of fresh ground black pepper

1 lime, sliced thin

½ cup extra-virgin olive oil or MCT oil

4 (6-ounce) salmon fillets

1 teaspoon fine sea salt

½ teaspoon fresh ground black pepper

1 sprig fresh dill

Thinly sliced radish, for garnish

Thinly sliced cucumber, for garnish

1. To make the sauce: Place all the sauce ingredients in a small bowl and stir well to combine. Store in an airtight container in the fridge until ready to use.

2. To prepare the salmon: Line the bottom of an enameled cast-iron skillet with the lime slices. Pour the oil over the top of the lime. Place the salmon fillets in the skillet and add enough water to cover the fillets. Season the poaching liquid with the salt and pepper and add the sprig of dill.

3. Heat on medium-low until the poaching liquid is steaming but not boiling (about 165°F). Poach the fillets until the fish is cooked through and opaque, 10 to 12 minutes (depending on how thick your fillets are). Remove the salmon from the poaching liquid.

4. Serve each piece of fish with 2 tablespoons of the dill sauce. Garnish the plates with radish and cucumber slices.

5. Store leftover salmon and dill sauce separately in airtight containers in the fridge for up to 3 days. To reheat, place the salmon in a heat-safe dish with a few tablespoons of water, cover, and place in a preheated 350°F oven until warmed. Serve with the dill sauce.

busy family tip: The dill sauce can be made up to 3 days ahead.