Poached Salmon with Cucumber-Dill Sauce Recipe - Allrecipes.com

Poached Salmon with Cucumber-Dill Sauce

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"The classic combination of salmon, cucumber and dill gets served South Beach Diet style in a perfect warm-weather Phase 1 dish."

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Original recipe makes 6 servings Change Servings


  1. To make 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.
  2. Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.
  3. To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.
  4. To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using.
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  • This recipe is optimal for Phase 1 of the South Beach Diet.
  • Copyright© 2003 Waterfront Media, Inc. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2006

This is one of those recipes that has my friends thinking I'm a gourmet chef. I made the following modifications: On the advice of my fishmonger I treated the salmon fillets to a bath of lukewarm, lightly salted water and the juice of one large lemon for about 20 minutes. This makes for a more delicate and nuanced taste. I substituted boxed chicken broth for the water/bouillon. I used an English (burpless) cucumber for the sauce. Speaking of, the sauce is a perfectly light, delicate accompaniment to the salmon. I can think of quite a few other uses for that sauce as well. Excellent recipe!

Most Helpful Critical Review
Jan 22, 2004

I made this recipe for my parents, who are following the South Beach diet. I have never made poached salmon before and the recipe was surprisingly easy (after tracking down the ingredients, which took some time). I could not find vegetable bouillon and I don't eat meat (except for fish) so I substituted Veg-it seasoning for the chicken bouillon the recipe actually calls for. The salmon was perfectly tender and delicious, and the sauce was an interesting accompaniment. I am sure this salmon has much less fat than my traditional method of broiling it in an olive oil/chili powder rub, but it was not nearly as tasty as that method either, so I can only give it three stars. I was still hungry after dinner.


16 Ratings

Apr 23, 2005

Everything about this recipe worked perfectly and it was good. I don't usually care for chilled salmon/fish, but this was really tasty and makes for a good leftover snack. I will be making this again.

Oct 18, 2005

De-licious!!Loved it!

Jun 14, 2004

It was fast and easy I never expected it would be the best salmon I had ever tasted!

Apr 04, 2004

delicious...and satisfying

Dec 12, 2004

Loved this! Great subtle flavors, sauce nicely complimented the tender poached salmon...definitly will make again.

Jan 29, 2004

I cooked this on a cold winter's day, so it was served warm. While I still preferred my own recipies for grilled and smoked salmon, this is a very tasty alternative to the old standards.


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  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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