Chilled Cucumber & Herb Poached Salmon with Lemon Yogurt Sauce
This dish is refreshing, clean, springlike — yet hearty enough to be a true entrée.
It’s high-protein, keto-friendly, gluten-free, and absolutely beautiful on the plate!
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Ingredients
Lemon Yogurt Sauce
Garnish
Instructions
- Prepare the Poaching Broth: In a wide saucepan, combine water, wine (or broth), bay leaf, a few cucumber slices, dill, parsley, and lemon slices. Bring to a gentle simmer (not a full boil — keep it calm and beautiful).
- Poach the Salmon: Season the salmon fillets lightly with salt and pepper. Lower the salmon into the simmering broth and poach gently for 8–10 minutes, until just cooked through and tender. Remove carefully and let rest slightly.
- Make the Lemon Yogurt Sauce: Whisk together Greek yogurt, lemon juice, lemon zest, chopped herbs, olive oil, salt, and pepper until creamy and bright.
- Assemble the Plate: Arrange thin cucumber slices as a bed or delicate curl around the plate. Place the poached salmon fillet on top. Drizzle generously with lemon yogurt sauce. Garnish with extra herbs, cucumber ribbons, and edible flowers if you want to go next-level.
- Serve Chilled or Slightly Warm: Perfect for a sunny spring lunch or elegant light dinner.
