Dad’s Poached Salmon with Cucumber Sauce

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m


  • 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


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.

Recipe courtesy of Dave Lieberman

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