Poached Salmon with Cucumber Dill Sauce
2
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Use a foot-long English cucumber or pickling cucumber in this recipe—they have fewer seeds and are less watery.
Ingredients
Cucumber
1 medium, seedless
Red onion
1 small, red, peeled and thinly sliced
Red wine vinegar
¼ cup(s)
Turbinado sugar
1 tsp(s)
Table salt
½ tsp(s)
Black pepper
½ tsp(s)
Fresh dill
1½ tbsp(s), fresh, minced or 1 tsp dried
Garlic clove
1 clove(s), medium, minced
Horseradish
1½ tsp(s)
Plain fat free yogurt
8 oz
Vegetable broth
3 cup(s)
Table wine
¾ cup(s), white, dry
Lemon
½ medium, cut into 3 slices
Fresh dill
2 tbsp(s), or 4 sprigs
Uncooked wild Atlantic salmon fillet
1¼ pound(s), four 5 oz fillets
Capers
1 tbsp(s), optional
Instructions
1
To make sauce, cut cucumber in half lengthwise; scrape out any seeds. Cut halves diagonally into very thin slices; place in a large bowl with onion. Add vinegar, sugar, salt and pepper. Let stand at room temperature 1 hour, stirring occasionally. Drain cucumbers. Into yogurt, stir dill, garlic and horseradish. Stir yogurt mixture into cucumbers. Chill in refrigerator.
2
In a deep skillet, bring stock, wine, lemon and dill to boil. Reduce heat; simmer liquid 5 minutes to blend flavours. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Using two spatulas, transfer salmon to individual plates.
3
Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers, if desired.
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