17 Day Diet Recipe: Elegant Poached Salmon with Dill Sauce

Dr. Mike Moreno is a graduate of the University of California at Irvine and Hahnemann Medical School. Following his residency at Kaiser Permanente in Fontana, California, Dr. Mike moved to San Diego, where he now practices family medicine and serves on the board of the San Diego Chapter of the American Academy of Family Physicians.

Salmon_400This simple salmon dish looks straight from the pages of a four-star restaurant menu. Best of all, it’s good for all cycles of The 17 Day Diet. From The 17 Day Diet Breakthrough Edition.

¾ cup fat-free, sodium-free chicken broth
¾ cup white wine
1 ½ tablespoons lemon juice
1 bay leaf
4 sprigs fresh parsley
Two 6-ounce salmon fillets
¼ cup fat-free Greek yogurt
2 teaspoons dried dill weed
Seasoned salt, to taste
¼ teaspoon Dijon mustard

In a large skillet, combine the broth, wine, lemon juice, bay leaf, and parsley. Bring the mixture to a boil. Add the salmon; make sure the fish is covered by the poaching liquid. (If not, add additional equal parts of broth and wine.) Lower the heat and simmer for about 10 minutes or until the fish just flakes with a fork.

The 17 Day Diet Breakthrough Edition

The 17 Day Diet Breakthrough Edition

by Dr. Mike Moreno

  • Get The 17 Day Diet Breakthrough Edition
  • Get The 17 Day Diet Breakthrough Edition
  • Get The 17 Day Diet Breakthrough Edition
  • Get The 17 Day Diet Breakthrough Edition
  • Get The 17 Day Diet Breakthrough Edition

In a small bowl, whisk together the yogurt, dill, salt, and mustard.

Set aside.

With a slotted spoon, transfer the salmon to plates. Spoon the dill mixture over each fillet. Makes 2 servings. Use on Cycles 1 to 4.

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