This elegant yet simple dish features tender salmon fillets gently poached in a wine and water broth, ensuring the fish remains moist and flaky. The star of the show is the cool, refreshing cucumber-dill sauce, which provides a perfect contrast to the warm fish with its bright lemon notes and creamy texture. It&# 226;ÂÂs an ideal choice for a light summer dinner or a sophisticated weeknight meal. The combination of fresh herbs, crisp cucumber, and mild dairy creates a balanced flavor profile that is both comforting and revitalizing. Serve it with simple roasted vegetables or a light green salad for a complete, satisfying meal that feels restaurant-quality but is easy to prepare at home.
Poached Salmon With Cucumber-Dill Sauce
Description
This elegant yet simple dish features tender salmon fillets gently poached in a wine and water broth, ensuring the fish remains moist and flaky. The star of the show is the cool, refreshing cucumber-dill sauce, which provides a perfect contrast to the warm fish with its bright lemon notes and creamy texture. It&# 226;ÂÂs an ideal choice for a light summer dinner or a sophisticated weeknight meal. The combination of fresh herbs, crisp cucumber, and mild dairy creates a balanced flavor profile that is both comforting and revitalizing. Serve it with simple roasted vegetables or a light green salad for a complete, satisfying meal that feels restaurant-quality but is easy to prepare at home.Ingredients
Directions
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Peel the cucumber and cut it into chunks.
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Finely mince the cucumber chunks in a food processor or by hand.
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In a bowl, combine the minced cucumber, sour cream, mayonnaise, dried dill, lemon juice, and salt to taste.
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Blend or stir the sauce until smooth and well combined. Set aside to chill.
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In a large skillet or saucepan wide enough to hold the salmon fillets in a single layer, combine equal parts water and dry white wine (or use all water).
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Bring the liquid to a boil over medium-high heat.
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Gently add the salmon fillets to the boiling liquid.
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Immediately reduce the heat to low so the liquid barely simmers.
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Poach the salmon for 5 to 8 minutes, depending on thickness, until it flakes easily with a fork.
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Carefully remove the salmon from the liquid using a slotted spatula.
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Drain the salmon briefly on paper towels to remove excess moisture.
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Place the salmon fillets on dinner plates and spoon a ribbon of the cucumber-dill sauce over each portion.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 67.8kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 2.8g14%
- Cholesterol 11.1mg4%
- Sodium 20.3mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.1g1%
- Sugars 1.3g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days.
Substitutions: If you don't have dry white wine, you can use fish stock or vegetable broth with a splash of lemon juice for acidity.
Tip: For a creamier sauce, you can use regular sour cream and mayonnaise instead of the light versions.
Safety: Ensure the salmon reaches an internal temperature of 145ðF (63ðC) for safe consumption.
Variation: Add chopped fresh herbs like parsley or chives to the sauce for extra freshness.
