Poached salmon is an elegant, clean centerpiece to any meal. Paired here with a cucumber salad, this poached salmon recipe is perfect for a lunch or light dinner for one.
A flavorful poaching liquid is essential for this recipe. Court bouillon, or “quick broth”, is often used in traditional French cooking for poaching fish and shellfish. This version calls for a leek, which you’ll want to wash thoroughly, as grit can easily collect between the layers.
If you don’t have a mandolin, this cucumber salad may inspire you to purchase one. They’re great for making potato gratins and summer vegetable tians, or any other dish where you want to achieve perfectly even, sliced vegetables.
About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.
