Dads Poached Salmon With Cucumber Sauce Recipes

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QUICK POACHED SALMON WITH CUCUMBER SAUCE



Quick Poached Salmon with Cucumber Sauce image

There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 cup water
1/2 cup dry white wine or chicken broth
1 small onion, sliced
2 sprigs fresh parsley
1/4 teaspoon salt
5 peppercorns
4 salmon fillets (6 ounces each)
SAUCE:
1/2 cup sour cream
1/3 cup chopped seeded peeled cucumber
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon dried basil

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.

Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

POACHED SALMON WITH CUCUMBER SAUCE



Poached Salmon with Cucumber Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1 pound cucumber, peeled and seeded
1 tablespoon white wine vinegar
1 teaspoon salt
1 small onion, grated
1 cup sour cream
3 tablespoons lemon juice
1 tablespoon sugar
3 tablespoons snipped fresh dill, plus extra for garnish
Salt and pepper
4 6- to 8-ounces salmon fillets, 1/2-inch thick
1 quart water
2 teaspoons salt
3 tablespoons wine vinegar

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.

SLOW-ROASTED SALMON WITH CUCUMBER DILL SALAD



Slow-Roasted Salmon with Cucumber Dill Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

1 English (seedless) cucumber (about 1 pound)
1 tablespoon kosher salt
1 cup low-fat plain yogurt
2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish
Pinch sugar
1/2 teaspoon finely grated orange zest
Pinch cayenne pepper
Freshly ground black pepper
1 1/2 pound center cut salmon, skinned
1/4 teaspoon ground turmeric
Kosher salt
Freshly ground black pepper

Steps:

  • For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
  • Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
  • Preheat the oven to 275 degrees F.
  • Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.

Nutrition Facts : Calories 369 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 797 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 39 grams, Sugar 4 grams

POACHED SALMON WITH CUCUMBER, CRESS, AND CAPER SAUCE



Poached Salmon with Cucumber, Cress, and Caper Sauce image

Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 14

4 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 medium leek, cut into 1/2-inch pieces, rinsed well
1/4 cup white-wine vinegar
1 lemon, cut into 1/4-inch-thick rounds
4 bay leaves
4 fresh thyme sprigs
3 tablespoons coarse salt or sea salt, plus 2 teaspoons
1 teaspoon whole black peppercorns
1 whole salmon (about 7 pounds), cleaned, fins and gills trimmed, rinsed well
1 English cucumber
Watercress or Upland cress (or a mix), for garnish
Fresh chives, for garnish
Cucumber, Cress, and Caper Sauce, for serving

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 DILL SAUCE



Salmon with Cucumber Dill Sauce image

This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup lemon juice
2 tablespoons canola oil
1 teaspoon dill weed
1 teaspoon grated lemon zest
1 garlic clove, minced
4 salmon fillets (4 ounces each)
CUCUMBER SAUCE:
2/3 cup finely chopped seeded peeled cucumber
1/3 cup reduced-fat sour cream
1 tablespoon chopped green onion
1-1/2 teaspoons reduced-fat mayonnaise
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon Worcestershire sauce

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

SALMON WITH CUCUMBER-DILL SAUCE



Salmon With Cucumber-Dill Sauce image

Make and share this Salmon With Cucumber-Dill Sauce recipe from Food.com.

Provided by Amber Dawn

Categories     Very Low Carbs

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup dry white wine
1/2 cup water
1 tablespoon lemon juice
1 lb salmon fillet
3/4 cup nonfat yogurt
1/2 cup unpeeled cucumber, finely chopped (about 1/2 small)
1 teaspoon dried dill or 1 tablespoon fresh dill weed
1/4 teaspoon salt

Steps:

  • Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
  • While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
  • Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.

POACHED SALMON WITH CUCUMBER SAUCE



Poached Salmon With Cucumber Sauce image

I'm on orders to eat fresh salmon at least once a week or preferably two or three times so always on the lookout for something fresh and easy and this recipe from Australian Good Food seems to fit the bill.

Provided by ImPat

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (180 g) salmon fillets
1 cup fish stock (250ml or salt reduced vegetable stock)
250 g light sour cream
1 lebanese cucumber (coarsely grated)
2 tablespoons dry white wine
2 teaspoons tarragon (chopped plus leaves to serve)
800 g baby potatoes (quartered)
1 tablespoon extra virgin olive oil (to drizzle)

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.

SALMON WITH CUCUMBER SAUCE



Salmon with Cucumber Sauce image

A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (1-1/2 cups sauce).

Number Of Ingredients 9

1 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons lemon juice
1/4 teaspoon grated onion
1/4 teaspoon dill weed
1/8 teaspoon coarsely ground pepper
Dash salt
4 salmon fillets (6 ounces each)

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.

Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

POACHED SALMON WITH CUCUMBER-DILL SAUCE



Poached Salmon With Cucumber-Dill Sauce image

From "The South Beach Diet" copyright 2003. (Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch.)

Provided by WendyMaq

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chablis (or dry white wine)
2 cups water
1/2 teaspoon chicken bouillon granule
6 peppercorns
4 sprigs fresh dill
2 bay leaves
1 celery rib, chopped
1 small lemon, sliced
6 (4 ounce) salmon fillets, 1/2-inch thick
1/3 cup cucumber, peeled, seeded, finely chopped
1/3 cup nonfat sour cream
1/3 cup plain fat-free yogurt
2 teaspoons fresh dill, chopped
1 teaspoon Dijon mustard
fresh dill sprig (optional)

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.

Nutrition Facts : Calories 222.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 59.9, Sodium 147.8, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 24.2

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