Poached Salmon with Cucumber Dill Sauce


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This low-fat salmon dish is served cold with a creamy but healthy sauce.

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Serving Size / Yield

6 servings


  • Salmon:
  • 2 C. chablis or other dry white wine
  • 2 C. water
  • 1/2 tsp. chicken-flavored bouillon granules
  • 6 peppercorns
  • 4 sprigs fresh dill
  • 2 bay leaves
  • 1 rib celery, washed, ends removed, chopped
  • 1 small lemon, sliced
  • 6 salmon fillets, 1/2-in. thick (about 4 oz. each)
  • Cucumber Dill Sauce:
  • 1/3 C. peeled, seeded, finely chopped cucumber
  • 1/3 C. reduced-fat sour cream
  • 1/3 C. plain non-fat yogurt
  • 2 tsp. chopped fresh dill (or more to taste)
  • 1 tsp. Dijon mustard or to taste
  • Fresh sprigs of dill for garnish, optional

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To make the salmon: In a large, deep skillet combine the wine, water, bouillon, peppercorns, dill, bay leaves, celery and lemon. Bring to a boil; cover, reduce heat and simmer for 10 minutes. Add the salmon to the mixture, cover and cook for 10 minutes or until the fish flakes easily. Using a slotted spoon, transfer the salmon to a platter -- discard the poaching liquid. Cover and chill the salmon thoroughly. To make the cucumber-dill sauce: In a small bowl, mix together all the sauce ingredients. To serve, place fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs.

Need more help?

Chef Todd Mohr of WebCookingClasses.com shares his tips on poaching. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!

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