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Classic salmon dip boasts one of our favorite sources of Omega-3 fats—but globs of mayo don’t make this easy appetizer the healthiest option. Our mayo-free version is just as satisfying and indulgent, thanks to Greek yogurt and Neufchâtel cream cheese, which contains 1/3 less fat than regular cream cheese. On its own, smoked salmon is sky-high in sodium and can be a bit overpowering—so we scaled it back by using mostly fresh salmon. Scoop up this savory salmon dip with warm naan bread, whole wheat crackers, or crudite vegetables.
How to Make It
Combine 3 cups water and wine in a medium saucepan. Bring to a boil, add salmon skin-side down and reduce to simmer. Cook salmon in liquid until medium-well doneness, about 10 to 12 minutes. Remove salmon from saucepan to medium bowl; let cool. Remove skin; gently break apart flesh with a fork.
Add smoked salmon, cream cheese, yogurt, lemon juice, dill, chives, salt, and pepper to cooked salmon. Mix until just combined. Cover and refrigerate until ready to serve.
Meanwhile, preheat broiler to HIGH. Coat naan with cooking spray and broil on HIGH until golden brown and crispy, about 2 to 3 minutes. Serve salmon dip with warm naan bread.
Poaching the salmon elevates its flavor and gives it a silky-smooth texture. Use a dry white wine, such as a Sauvignon Blanc or Pinot Grigio, for the poaching liquid—and don’t forget to pour yourself a glass too!