Directions:
- For the poaching liquid:
- Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
- For the cucumber sauce:
- 1 English cucumber, unpeeled, roughly chopped
- Fronds from 1 bunch dill (about 1 cup)
- 1/2 small red onion
- 2 large lemons, juiced
- 1/3 cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1/3 cup yogurt
- Salt and freshly ground black pepper
- Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
- Serve poached salmon with side of sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.78 Kcal (983 kJ) | ||
| Calories from fat | 66.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Cholesterol | 30.62mg | 10% | |
| Sodium | 830.99mg | 35% | |
| Potassium | 457.29mg | 10% | |
| Total Carbs | 9.21g | 3% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 11.91g | 24% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.58 Kcal (425 kJ) | ||
| Calories from fat | 28.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 11% | |
|---|---|---|---|
| Cholesterol | 13.25mg | 10% | |
| Sodium | 359.52mg | 35% | |
| Potassium | 197.84mg | 10% | |
| Total Carbs | 3.98g | 3% | |
| Sugars | 1.74g | 16% | |
| Dietary Fiber | 0.74g | 7% | |
| Protein | 5.15g | 24% | |
| Vitamin C | 1.6mg | 6% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.3mg | 3% | |
| Calcium | 14.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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