Poached Salmon with Cucumber Sauce
Elevate your dinner table with this elegant yet simple Poached Salmon with Cucumber Sauce recipe. Perfectly tender salmon fillets are gently poached in a fragrant medley of lemon, dill, and white wine, creating a delicate and flavorful foundation. The star of the dish is the creamy cucumber sauce, made with grated cucumber, tangy Greek yogurt, fresh dill, and a touch of garlic and lemon for zesty balance. This light, protein-packed meal is not only easy to prepare in under 30 minutes but also pairs beautifully with seasonal vegetables or fluffy jasmine rice. Ideal for a healthy weeknight dinner or a sophisticated meal for guests, this dish combines gourmet taste with effortless execution.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skinless)
- 4 cups Water
- 1 cup Dry white wine (optional)
- 1 piece Lemon (sliced)
- 2 sprigs Fresh dill (for poaching liquid)
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt
- 1 medium Cucumber (grated and squeezed to remove excess liquid)
- 1 cup Plain Greek yogurt
- 2 tablespoons Fresh dill (chopped for sauce)
- 1 clove Garlic (minced)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt (for sauce)
- 0.25 teaspoon Ground black pepper (for sauce)
Instructions
Fill a large pan or skillet with 4 cups of water and 1 cup of dry white wine (if using).
Add lemon slices, 2 sprigs of fresh dill, black peppercorns, and 1 teaspoon of salt to the liquid.
Bring the poaching liquid to a gentle simmer over medium heat. Do not let it boil.
Carefully place the salmon fillets into the simmering liquid. Ensure they are fully submerged.
Let the salmon poach for 8-10 minutes, or until it is opaque and flakes easily with a fork.
While the salmon is cooking, prepare the cucumber sauce. In a medium bowl, combine the grated, squeezed cucumber, plain Greek yogurt, 2 tablespoons of chopped fresh dill, minced garlic, lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper.
Mix the sauce thoroughly and adjust seasoning to taste. Chill in the refrigerator until ready to serve.
Once the salmon is done, remove it from the poaching liquid with a slotted spoon and let it drain briefly.
Serve each salmon fillet warm with a generous dollop of cucumber sauce on top or on the side.
Garnish with additional fresh dill, if desired, and serve immediately.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 16.3 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 490 mg | 38% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2850 mg | 61% | |
*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.
