Poached Salmon with Cucumber Dill Sauce

Quick Answers

How to Make Poached Salmon with Cucumber Dill Sauce

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1. Make the sauce: mix the cucumber, yogurt, dill, lemon juice, garlic, salt and pepper in a bowl. Cover and chill while you cook the salmon.

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2. Pour the water into a wide, deep pan and add the lemon slices, bay leaf and peppercorns. Bring to a gentle simmer over medium heat, with only a few bubbles breaking the surface.

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3. Lower the salmon into the water, skin side down, and turn the heat to low. Cover and poach for 10 minutes, until the flesh is opaque and flakes easily.

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4. Lift the fillets out with a slotted spatula, drain them for a moment and serve with the chilled sauce.

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A Few Pointers

• Squeeze the grated cucumber in a clean tea towel; excess water turns the sauce thin.
• Use a pan wide enough to hold the fillets in a single layer, so they poach evenly.
• Lift the salmon out with a fish slice or slotted spatula rather than tongs, which can break it.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serve It With

Steamed asparagus · A green salad · Sliced radishes

Leftovers and Storage

Keeps in the fridge for up to 2 days, with the sauce stored separately.

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.