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Poached Salmon with Cucumber Dill Sauce
Recipes
Poached Salmon with Cucumber Dill Sauce
4 servings
20 minutes total

Ingredients

  • 1 seedless cucumber
  • 2 ½ teaspoons fresh dill, finely chopped
  • ½ cup Vidalia onion salad dressing
  • ½ teaspoon pepper, divided
  • Aluminum foil
  • 2 cups water
  • 4 salmon filets, skin removed (about 1 ½ lb)
  • ½ teaspoon kosher salt

Prep

    • Peel and seed cucumber, if desired; dice one-half finely (1 ¼ cups).
    • Remove stems from dill; chop dill leaves.

Steps

    1. Combine cucumber, 1 ½ teaspoons dill, dressing, and ¼ 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 the foil.
    3. Preheat sauté pan on medium 2–3 minutes. Season both sides of salmon with salt and ¼ teaspoon pepper; place salmon on foil in pan (wash hands). Sprinkle remaining 1 teaspoon dill over salmon and cover; cook 5–7 minutes and until 145°F (or flesh separates easily). Serve with dill sauce.

Amount per ¼ recipe serving: Calories 440, Total Fat 28g, Sat Fat 5g, Trans Fat 0g, Chol 95mg, Sodium 350mg, Total Carb 12g, Fiber 1g, Sugars 10g, Protein 35g, Calc 4%, Vitamin A 6%, Vitamin C 15%, Iron 4%