Photo of Spinach salad with poached salmon and vodka-dill dressing by WW

Spinach salad with poached salmon and vodka-dill dressing

1 - 7
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
This salad features tender salmon poached in a flavourful broth and topped with a creamy vodka-dill dressing. It makes a beautiful brunch dish or light dinner.



1 tbsp(s)

Bay leaf

1 leaf/leaves

Fresh dill

1 tsp(s), 1 sprig, fresh


1 medium, thinly sliced

Uncooked onion(s)

1 medium, thinly sliced

Kosher salt

2 tsp(s)

Uncooked farmed skinless salmon fillet(s)

1 fillet(s), cut into 4, 4 oz pieces

Plain lowfat Greek yogurt

¾ cup(s)

Fresh dill

2 tbsp(s)

Uncooked shallot(s)

1½ tbsp(s)


½ fl oz, lemon flavoured

Kosher salt

½ tsp(s)

Fresh spinach

4 cup(s), use baby spinach

English cucumber(s)

2 cup(s), thinly sliced


  1. Combine all salmon poaching ingredients (except salmon!) in a large shallow pan. Fill with enough water to cover salmon, bring to a boil and simmer for 10 minutes for flavors to combine. Add salmon to boiling broth, lower to a simmer, cover, and cook for ~7-8 minutes or until salmon filets are semi-firm and cooked through. Let cool.
  2. As salmon poaches, whisk together yogurt, shallot, dill, vodka, and salt. Arrange spinach and cucumbers across 4 plates. Top each salad with one salmon filet, drizzle with some poaching liquid, and top with vodka-dill sauce.


Salmon can be made ahead and chilled before serving. Be sure to drizzle filet with some poaching liquid before storing to reserve for the salad. Vodka dill sauce can also be made ahead to speed preparation. This dish would be beautiful served on a platter with a single 1lb piece of salmon –in this case poach for 10 minutes to cook through.