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Photo of Poached salmon with cucumber dill sauce by WW

Poached salmon with cucumber dill sauce

2 - 7
PersonalPoints™ per serving
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Moderate
Poaching is one of our favorite, healthy ways to cook proteins and fish for easy, delicious weeknight meals. And poaching the salmon in vegetable broth, white wine, lemon slices, and dill really brings out a lot of flavor. The dill sauce is made by pickling some cucumbers and red onion in red wine vinegar and sugar, then yogurt, dill, garlic, and horseradish are added for a creamy, irresistible tang. Just be sure to use a foot-long English cucumber or pickling cucumber in this recipe—they have fewer seeds and are less watery. You'll love how beautifully the sauce complements the poached fish.

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

1½ tsp

Plain fat free yogurt

8 oz

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 wild 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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