Chilled Cucumber & Herb Poached Salmon with Lemon Yogurt Sauce
This dish is refreshing, clean, and springlike — yet hearty enough to be a true entrée.It’s keto-friendly, gluten-free, and beautifully balanced, offering a fresh, elegant presentation for any occasion.
Course Appetizer, Dinner, Entree, Lunch, Side Dish
Cuisine American, Mediterranean
Ingredients
2salmonfillets~6 oz each
1cucumber,thinly slicedhalf for poaching broth, half for garnish
2cups2 water + 1 cup dry white wineor bone broth
1bayleaf
3sprigs3–4 fresh dill
3sprigs3–4 fresh parsley
2lemonslices
Salt and pepper
Lemon Yogurt Sauce
1/2cupfull-fat Greek yogurtunsweetened
1tbspfresh lemon juice
1tsplemon zest
1tbspfinely chopped dill or mint
1tspolive oil
Salt and pepper to taste
Garnish
Extra cucumber slices
Fresh herbsdill, parsley, or mint
Optional: edible flowers for an elegant touch
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.