Recipe courtesy of David Rosengarten

Poached Salmon with Cucumber Sauce

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  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
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