Select Your Store:
My Store:     Change



,  

Main: 

Store Hours:

 Go
Aprons Simple Meals

Publix Aprons Recipes

Search Recipes

Publix Aprons Recipes

Poached Salmon With Cucumber Dill Sauce and White Corn Salad

Total Time - 30 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Chop dill and prepare cucumber sauce for salmon - 5 minutes
  • Prepare salad - 10 minutes
  • Complete salmon recipe and serve - 15 minutes

Poached Salmon With Cucumber Dill Sauce and White Corn Salad

Poached Salmon With Cucumber Dill Sauce

Ingredients
1 seedless cucumber
2 1/2 teaspoons fresh dill (finely chopped)
1/2 cup Vidalia onion salad dressing
1/2 teaspoon pepper, divided
aluminum foil
2 cups water
4 salmon filets (skin removed; 1 1/2 lb)
1/2 teaspoon kosher salt

Prep
  • Peel and seed cucumber, if desired; dice one-half finely (1 1/4 cups).
  • Remove stems from dill; chop dill leaves.
Steps
  1. Combine cucumber, 1 1/2 teaspoons dill, dressing, and 1/4 teaspoon pepper; set aside.
  2. Cut three sheets of aluminum foil about 2 inches longer than diameter of large sauté pan. Punch several holes through the stack, then place foil in pan. Add water, lifting foil sheets, so most of water settles under foil.
  3. Preheat sauté pan on medium 2–3 minutes. Season both sides of salmon with salt and 1/4 teaspoon pepper; place salmon on foil in pan (wash hands). Sprinkle remaining 1 teaspoon dill over salmon and cover; cook 5–7 minutes or until 145°F (or flesh separates easily). Serve with dill sauce.

CALORIES (per 1/4 recipe) 440kcal; FAT 28g; CHOL 95mg; SODIUM 350mg; CARB 12g; FIBER 1g; PROTEIN 34g; VIT A 6%; VIT C 15%; CALC 4%; IRON 4%

Return to Top

White Corn Salad

Ingredients
1 (16-oz) package frozen petite green peas
1 seedless cucumber
2 tablespoons roasted red peppers
1 (15.25-oz) can white whole kernel corn (well drained)
1/2 cup olive oil vinaigrette

Prep
  • Rinse peas in colander under cool running water 1–2 minutes to thaw.
  • Peel and seed cucumber, if desired; cut into bite-size pieces.
  • Dice red peppers finely.
Steps
  1. Drain peas thoroughly.
  2. Combine all ingredients. Serve.

CALORIES (per 1/4 recipe) 250kcal; FAT 7g; CHOL 0mg; SODIUM 740mg; CARB 43g; FIBER 9g; PROTEIN 10g; VIT A 60%; VIT C 70%; CALC 4%; IRON 15%

Return to Top

Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 11 ITEMS TO LIST

Dry Grocery
Add to your grocery list 1/2 cup Vidalia onion salad dressing
Add to your grocery list 1/2 cup olive oil vinaigrette
Add to your grocery list 2 tbsp roasted red peppers
Add to your grocery list 1 (15.25-oz) can white whole kernel corn

Frozen
Add to your grocery list 1 (16-oz) package petite green peas

Produce
Add to your grocery list 2 1/2 tsp fresh dill
Add to your grocery list 2 seedless cucumbers

Seafood
Add to your grocery list 4 salmon fillets (1 1/2 lb; skin removed)

From Your Pantry
Add to your grocery list aluminum foil
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list 1/2 tsp pepper

Return to Top

Aprons Advice

  • Complete your meal with orzo pasta, dinner rolls, and crème cake for dessert.
  • This poaching method gently steams and braises the salmon, but check it regularly during cooking to avoid over-cooking the fish.
Return to Top
Recipe Version seaf0113