Poached Salmon with Cucumber Dill Sauce
- Total Time
- 0:27
- Prep
- 0:15
- Cook
- 0:12
- Serves
- 4
- Difficulty
- Moderate
Use a foot-long English cucumber or pickling cucumber in this recipe - they have fewer seeds and are less watery.
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cucumber(s)1 medium, seedless
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uncooked onion(s)1 small, red, peeled and thinly sliced
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red wine vinegar¼ cup(s)
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sugar1 tsp
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table salt½ tsp
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black pepper½ tsp
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dill1 ½ Tbsp, fresh, minced or 1 tsp dried
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garlic clove(s)1 clove(s), medium, minced
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horseradish sauce1 ½ tsp
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plain fat free yogurt8 oz
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fat free vegetable broth3 cup(s)
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table wine¾ cup(s), white, dry
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lemon(s)½ medium, cut into 3 slices
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dill2 Tbsp, or 4 sprigs
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uncooked Atlantic salmon fillet(s)1 ¼ pound(s), four 5 oz fillets
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capers1 Tbsp, optional
- 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.
- 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.
- Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers, if desired.