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Citrus Poached Wild Salmon With Cucumber-Yogurt Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 ½ cups dry white wine

3 cups water

Juice of ½ lemon

Juice of ½ orange

½ lemon, sliced

½ orange, sliced

Few sprigs of parsley

Few sprigs of dill

1 24-ounce side of wild salmon, cut into individual portions

Sea salt to taste

¾ cup Greek yogurt (I like full fat.)

½ cup grated unpeeled cucumber, such as Persian, Japanese or English

2 Tablespoons chopped fresh dill or mint

1 small clove garlic, crushed

2 teaspoons drained capers

1 teaspoon unseasoned rice vinegar or white wine vinegar

¾ teaspoon fine grain sea salt

a few grinds of black pepper

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