Recipe courtesy of Dave Lieberman
Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the poaching liquid:
  • Fish head and bones
  • Few stalks celery, sliced, if desired
  • 1/2 pound carrots, peeled, sliced, if desired
  • 1 small bunch parsley
  • 2 cups dry white wine
  • Water
  • Salt
  • Black peppercorns
  • 4 (6 to 8-ounce) center cut, skinless, salmon fillets

Directions

Watch how to make this recipe.

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Poached Salmon with Lemon Mint Tzatziki

Recipe courtesy of Ellie Krieger

Poached Salmon

Recipe courtesy of Dan Barber

Whole Poached Salmon

Recipe courtesy of Emeril Lagasse

Chilled Poached Salmon with Asian Slaw and Wasabi Aioli

Coconut Milk Poached Spice Smoked Salmon with Sauteed Peas

Recipe courtesy of Bal Arneson

Saucy Salmon

Recipe courtesy of Ellie Krieger

On TV

So Much Pretty Food Here