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!