Cold Poached Salmon with Cucumber and Creme Fraiche Sauce
Delight in the elegance of Cold Poached Salmon with Cucumber and Crème Fraîche Sauce, a refreshing dish perfect for warm weather dining or sophisticated gatherings. This recipe features tender, delicately poached salmon infused with the flavors of white wine, lemon, dill, and black peppercorns, then chilled to perfection. It's paired with a creamy cucumber and crème fraîche sauce, brightened with fresh herbs and a hint of lemon, for a balance of richness and zesty freshness. The sauce's light, tangy profile beautifully complements the salmon, while the dish’s make-ahead nature makes it an effortless choice for entertaining. Perfect for a light lunch, elegant appetizer, or dinner served with a crisp salad, this chilled salmon dish embodies effortless sophistication and vibrant flavors.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets, skinless
- 4 cups Water
- 1 cup Dry white wine
- 1 sliced Lemon
- 6 sprigs Fresh dill
- 1 teaspoon Black peppercorns
- 2 teaspoons Kosher salt
- 1 medium English cucumber
- 3 tablespoons Creme fraiche
- 2 tablespoons Greek yogurt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh chives, finely chopped
- 1 tablespoon Fresh dill, finely chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large, wide saucepan, combine water, white wine, lemon slices, dill sprigs, black peppercorns, and kosher salt. Bring the mixture to a gentle simmer over medium heat.
Add the salmon fillets to the poaching liquid. Ensure the liquid covers the salmon completely. If necessary, add additional water to cover.
Reduce the heat to low and poach the salmon gently for about 8-10 minutes or until it is just cooked through and flakes easily with a fork. Be careful not to overcook.
Using a slotted spatula, carefully remove the salmon from the poaching liquid and place them on a plate. Let the salmon cool to room temperature, then refrigerate for at least 1 hour until completely chilled.
Meanwhile, prepare the cucumber and creme fraiche sauce. Peel the cucumber, then slice it lengthwise in half and scoop out the seeds using a spoon. Grate the cucumber on a box grater and wrap it in a clean kitchen towel or paper towels. Squeeze out as much moisture as possible.
In a bowl, mix the grated cucumber with creme fraiche, Greek yogurt, lemon juice, chopped chives, chopped dill, salt, and black pepper. Stir until well combined. Cover and refrigerate until ready to serve.
To serve, place a piece of chilled poached salmon on each plate. Spoon the cucumber and creme fraiche sauce generously over each fillet. Garnish with additional chopped chives or dill if desired.
Serve immediately and enjoy this refreshing dish!
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 2231 mg | 97% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.7 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 301 mg | 23% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 4245 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
