• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Poached Salmon with Cucumber Sauce

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • -------------------------------CUCUMBER SAUCE-------------------------------
  • 1 lb Cucumber (I used 2 large);
  • -peeled and seeded
  • 1 tb White wine vinegar
  • 1 ts Salt
  • 1 sm Onion; grated
  • 1 c Sour cream; (I used red.
  • -fat)
  • 3 tb Lemon juice
  • 1 tb Sugar; (I used only 1 tsp)
  • 3 tb Snipped fresh dill
  • Salt and pepper-- to taste


4 Salmon fillets; 2-inch thick
1 qt Water
2 ts Salt
3 tb White wine vinegar; *SEE

Snipped fresh dill

SAUCE: Grate cucumber and toss with vinegar and salt in a colander. Set
aside for 30 minutes to drain. With your hands squeeze juices from
cucumber. Combine cucumber in a mixing bowl with remaining sauce
ingredients and season to taste with salt and pepper.

Skin salmon fillets and remove bones. Fill a wide saucepan with water,
about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3
tablespoons vinegar; adjust proportions accordingly for more or less water.
Bring to a boil. Carefully add salmon to pan and adjust heat until water is
just below simmering it should shiver, and not quite bubble. Cook until
fish has turned from translucent to opaque and feels springy to touch,
about 8 minutes.

Remove salmon with a spatula and drain on a paper towel-lined plate.
Transfer to serving platter, garnish with sauce and decorate with dill

MY NOTE: This dish is fabulous! The only thing I would do differently next
time is substitute lemon juice for the wine vinegar in the poaching liquid.
I just felt the wine vinegar didn't impart enough taste to the fish. I had
sauce leftover and used it the next night over red-skinned potatoes.

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