Oven Poached Salmon with Lemon Dill Caper Sauce

I recently had dinner for a friends birthday and we were served the most delicious poached salmon with a dill sauce.  After complimenting the host and hostess on such an amazing meal I asked what their secret was as poached salmon can be a bit tricky.  She explained that she poached the salmon in the oven in a little bit of white wine.  The next day I thought I would see what recipes I could find for both the salmon and the sauce....well I was in luck because between Rachel Ray and Pinterest I was able to come up with my own recipe!  Bare with me though because since I was winging it I didn't do much measuring....I promise it does matter though!  Here we go.....

For the salmon....

Oven Poached Salmon

Salmon Filet

lemon, sliced
Onion, thinly sliced

fresh dill

white wine

1 tablespoon butter

salt and pepper

Preheat oven to 350 degrees.  On a large sheet of aluminum foil lay out the lemon and onion slices.  Place the salmon on top of the lemons and onions and top will fresh dill.  

 

Fold up the sides of the foil and pour in about 1/4 cup of white wine and salt and pepper to taste. 

Top with a pat of butter and close up the foil pocket.  

Bake for 17-20 minutes on 350. If you have a meat thermometer 170 degrees means it's done.  You can with serve immediately or store in the refrigerator until ready to eat as it is just as delicious cold!

No on to the sauce...

Lemon Dill Caper Sauce

1 cup plain yogurt

2 heaping tablespoons caper, drained

1 tablespoon Dijon mustard

1 teaspoon horseradish

1/2 cup fresh dill
Zest of 1 lemon

salt and pepper to taste

Combine all ingredients and let sit for several hours, if not overnight, stored in an air tight container.

  

Serve on top of the salmon....forgive me, I got a little carried away but who cares.....it's yogurt, right??

I just thought these pictures were hysterical of Annabelle!