Name: Poached Sockeye Salmon with Creamy Cucumber Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 (6-ounce) portion Sockeye Salmon; Salt and freshly ground pepper; 4 cups cold water; ¼ cup white wine or white vinegar; 1 leek (white part only), halved; 1 carrot, peeled and halved; 1 stalk celery, halved; 2 thin slices of lemon; 1 bay leaf; ½ teaspoon black peppercorns; 1 teaspoon salt; 1 Japanese or English cucumber (or regular cucumber, peeled), sliced into thin rounds; 2 tablespoons mayonnaise; 1 tablespoon apple cider vinegar; Splash of olive oil; Fresh dill, chopped

A Poached Salmon Recipe with Light, Fresh Flavors

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.

Print Recipe

Poached Sockeye Salmon with Creamy Cucumber Salad

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

20 minutes

Total time

25 minutes

Yield

1 serving

Ingredients

1 (6-ounce) portion Sockeye Salmon
Salt and freshly ground pepper
4 cups cold water
¼ cup white wine or white vinegar
1 leek (white part only), halved
1 carrot, peeled and halved
1 stalk celery, halved
2 thin slices of lemon
1 bay leaf
½ teaspoon black peppercorns
1 teaspoon salt
1 Japanese or English cucumber (or regular cucumber, peeled), sliced into thin rounds
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
Splash of olive oil
Fresh dill, chopped

Instructions

1. Pour water and wine/white vinegar into a large pot. Add leek, carrot, celery, lemon, bay leaf, peppercorns and 1 teaspoon salt. Bring to a boil, lower heat, cover and simmer for at least 10 minutes.

2. Meanwhile, in a shallow bowl, whisk together mayonnaise, apple cider vinegar, olive oil, a pinch of salt and lots of fresh ground pepper. Whisk in dill.

3. Thinly slice cucumber into even rounds and fold into prepared dressing. Place in fridge to chill while salmon fillet is poaching.

4. Season fillet with salt and gently lower into court bouillon. Cover and simmer for 4 to 5 minutes. Salmon is medium-rare when it has reached an internal temperature of 120F on an instant-read thermometer at its thickest part, or when it flakes easily with a fork.

5. Remove fillet with slotted spatula, shaking off excess liquid in the pot before plating. Serve with cucumber salad on the side. Leftovers can be stored in the fridge for up to 3 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Wine-Poached Salmon with Creamy Cucumber Salad

A Poached Salmon Recipe with Light, Fresh Flavors

Poached Sockeye Salmon with Creamy Cucumber Salad

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