Chilled Poached Salmon with Cucumber Dill Greek Yogurt Sauce

Poached as opposed to baked, salmon retains its natural juiciness and tenderness. Top with tangy, lime-infused Greek yogurt blended with wispy sprigs of dill, chunks of crunchy cucumber, and whole peppercorns: it’s a summery dream!

What’s especially wonderful about this Poached Salmon is it’s served chilled, so you can prepare in advance and keep in the fridge for up to three days. And the Cucumber Dill Greek Yogurt Sauce can be saved in the fridge for a whole week!

 

Serves: 2 people

The Ingredients

2 half-pound salmon fillets (totaling 1 pound), skinned

1 cup plain Greek yogurt (I love Fäge Total)

½ cup dry white wine

4 pickling cucumbers, or an English cucumber

2 cloves garlic, finely minced

1 teaspoon whole peppercorns

1 ½ limes

5-6 sprigs fresh dill

1 tablespoon extra virgin olive oil

Freshly ground pepper

 

The Steps

Preheat oven to 375 degrees.

In a glass pan, add wine. Place salmon, removed skin-side down, in pan. Add room temperature water so that salmon is just submerged in water. Place glass pan, uncovered, in oven for 20-25 minutes until opaque and salmon looks slightly flaky. Immediately remove from water. Place in fridge, uncovered) for 30 minutes, until chilled.

In a medium bowl, combine Greek yogurt, garlic, peppercorns, juice of 1 lime, olive oil, and dill. Dice 1 cucumber and stir into Greek yogurt mixture. Set aside.

To plate: Peel 2 cucumbers. Then make cucumber strips with vegetable peeler. Place strips in center of plate. Place salmon on top of cucumber bed. Top with Cucumber Dill Greek Yogurt Sauce. Squeeze more fresh lime juice and garnish with lime slice. Top with ground pepper.

 

The Steps with Pictures

Preheat oven to 375 degrees.

In a glass pan, add wine. Place salmon, removed skin-side down, in pan. Add room temperature water so that salmon is just submerged in water. Place glass pan, uncovered, in oven for 20-25 minutes until opaque and just beginning to flake. Immediately remove from water. Let cool completely. Then place in fridge for 30 minutes, until chilled.

In a medium bowl, combine Greek yogurt, garlic, peppercorns, juice of 1 lime, olive oil, and dill. Dice 1 cucumber and stir into Greek yogurt mixture. Set aside.

To plate: Peel 2 cucumbers. Then make cucumber strips with vegetable peeler. Place strips in center of plate. Place salmon on top of cucumber bed. Top with Cucumber Dill Greek Yogurt Sauce. Squeeze more fresh lime juice and garnish with lime slice. Top with ground pepper.

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