Ingredients
2 carrots, chopped
1 small onion, chopped
1 1/2 cups dry white wine
4 sprigs fresh dill
1 tablespoon fresh dill, chopped
1 lemon, sliced
salt
6 cups water
1/2 cup plain yogurt
1 tablespoon drained capers, chopped
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Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt and water to boil in Dutch oven over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Meanwhile, combine yogurt, capers, lemon juice, chopped dill and salt and pepper to taste in bowl. Add salmon to pot, cove and simmer gently until fish is opaque and flakes easily at thickest part, 8 to 10 minutes. Using slotted spatula, carefully transfer salmon to serving platter. Serve with dill-yogurt sauce.
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Controlled temperature for homemade yogurt fermentation
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces