Cold Poached Salmon with Dill Yogurt & Cucumber
Ingredients
- 4 salmon fillets
- 200 g Greek yogurt
- 20 g fresh dill
- 1 cucumber
- 1 lemon
- 1 tbsp white wine vinegar
- 1 tsp black peppercorns
- 2 bay leaves
Nutrition (per serving)
- Calories
- 360 kcal
- Protein
- 30.4 g
- Carbohydrate
- 5.9 g
- of which sugars
- 4.3 g
- Fat
- 22.7 g
- of which saturates
- 7.3 g
- Fibre
- 1.9 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fill a wide, shallow pan with water and add the peppercorns, bay leaves, and a few slices of lemon. Bring to a gentle simmer.
- 2
Add the salmon fillets and poach for 10–12 minutes until just cooked through. Remove and allow to cool completely.
- 3
Mix the Greek yogurt with the chopped dill, lemon zest, and a pinch of salt to make the sauce.
- 4
Peel the cucumber, halve lengthways, scoop out the seeds, and slice into half-moons. Toss with the white wine vinegar and a little salt.
- 5
Serve the cooled salmon with the dill yogurt and cucumber alongside a green salad.
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