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2

Poached Salmon with Cucumber Dill Sauce

Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Moderate
Use a foot-long English cucumber or pickling cucumber in this recipe - they have fewer seeds and are less watery.
Ingredients

cucumber(s)

1 medium, seedless

uncooked onion(s)

1 small, red, peeled and thinly sliced

red wine vinegar

¼ cup(s)

sugar

1 tsp

table salt

½ tsp

black pepper

½ tsp

dill

1½ Tbsp, fresh, minced or 1 tsp dried

garlic clove(s)

1 medium clove(s), minced

horseradish sauce

1½ tsp

Plain fat free yogurt

8 oz

fat free vegetable broth

3 cup(s)

table wine

¾ cup(s), white, dry

lemon(s)

½ medium, cut into 3 slices

dill

2 Tbsp, or 4 sprigs

uncooked Atlantic salmon fillet(s)

1¼ pound(s), four 5 oz fillets

capers

1 Tbsp, 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 flavors. 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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