Best 10 Poached Salmon With Cucumber Sauce Recipes

OVEN-POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Preheat oven to 375° F.
• Place salmon, skin-side down, in baking dish. Top with dill and drizzle with lemon juice.
• Season with salt and pepper if desired.
• Add water to submerge salmon halfway. Cover baking dish with aluminum foil.
• Bake for 18 to 22 minutes, or until salmon flakes easily when tested with a fork.

OVEN POACHED SALMON WITH DILL SAUCE AND CUCUMBER

Steps:

• Peel, seed and grate the cucumbers. Place in a dish cloth, roll up and squeeze/ring out as much moisture as possible. Set aside.
• In a medium mixing bowl, whisk together the mayonnaise, sour cream, mustard and lemon juice. Stir in chopped dill and chives. Remove grated cucumber from cloth and stir into mayonnaise mixture, along with the salt and pepper.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees.
• Cut a piece of cheesecloth large enough to wrap the salmon completely. Line a glass baking dish large enough to hold the salmon in one layer with the cheesecloth. Lay salmon fillet(s) on cheesecloth.
• Spread lemon slices over top of salmon. Top with sliced onions. Scatter peppercorns over the top. Place bay leaves evenly on top. Fold over cheesecloth to cover completely and tuck in sides. Pour wine over the top. Bake for 30 to 40 minutes, or until an instant read thermometer inserted in the thickest part of the fillet reaches around 125 to 130 degrees.
• Using two large flat spatulas, carefully remove fish from pan and place on a cutting board to cool. Once cool, wrap in plastic wrap and refrigerate.
• When ready to serve, remove cheesecloth, bay leaves, onions and peppercorns. Carefully remove lemon slices and set aside. With a damp paper towel, gently wipe off any white residue on top of salmon. (It's coagulated protein and it's fine to eat, it just doesn't look pretty!) Using two large flat spatulas, move salmon to a serving platter.
• Wipe any white residue off of lemon slices; arrange decoratively on top of cooked salmon (see photo). Garnish with fresh dill. Place cucumber sauce in a bowl and serve on the side.

QUICK POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• 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 sprigs.

DAD'S POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• 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.
• 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.

POACHED SALMON WITH CUCUMBER, CRESS, AND CAPER SAUCE

Steps:

• Make a Court-Bouillon: Pour 6 quarts cold water into a large stockpot. Add carrots, celery, leek, vinegar, lemon, bay leaves, thyme, salt, and peppercorns. Bring to a boil, and cook 30 minutes. Pour into a fish poacher, and set aside until lukewarm, about 45 minutes.
• Set fish poacher on stove over two burners. Lower rack so it rests on vegetables; place salmon on rack (remove tail if needed). Add enough water to cover.
• Bring to a simmer over medium-high heat; immediately reduce heat to medium-low. Poach salmon 10 minutes per inch of thickness or until an instant-read thermometer inserted into thickest point registers 130 degrees. Remove poacher from heat; let cool until no longer steaming, about 1 hour. Refrigerate salmon in court-bouillon overnight.
• Lift salmon on rack from the court-bouillon, and set over a large pan or sink; let drain 30 minutes. Transfer salmon to a clean work surface. Cut through skin near head, and pull skin off top side of fish. Use the back of a knife to scrape off any brown flesh from surface. Using tweezers, pull out bones along back. Slide salmon onto a serving platter. Salmon can be refrigerated, covered with plastic wrap, up to 4 hours before serving.
• To serve, cut cucumber lengthwise into very thin strips using a mandoline or vegetable peeler. Arrange strips diagonally across salmon, spacing 1 inch apart. Garnish with remaining cucumber, cress, and chives. Serve with sauce.

SALMON WITH CUCUMBER SAUCE

Steps:

• For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

COLD-POACHED SALMON WITH CUCUMBER SALAD

Steps:

• Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
• Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
• Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Preheat oven to 200C or 180C fan forced.
• Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through.
• Remove from oven and cool salmon in stock for 10 minutes.
• Remove the salmon from the stock.
• Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
• Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
• Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.

POACHED SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
• Reduce heat and simmer for 10 minutes.
• Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
• To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
• To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.