When clean, simple ingredients come together with care, the result is something truly satisfying. This Poached Salmon with Cucumber Salad is a refreshing and nutrient-dense dish that highlights the natural flavors of fresh herbs, citrus, and whole foods. Gently poached salmon—infused with lemon, garlic, and onion—pairs perfectly with a cool cucumber salad tossed in creamy coconut yogurt and fresh dill.
This meal is rich in omega-3 fatty acids, protein, and antioxidants, supporting heart health, brain function, and immune resilience. The cucumber salad brings hydration, crunch, and a probiotic-friendly base thanks to the coconut yogurt, while dill and lemon brighten every bite.
Whether you’re prepping a weeknight dinner or assembling a beautiful lunch plate, this recipe offers a delicious way to eat well—with minimal effort and maximum freshness.
Recipe
Serves 4
2 lemons
2 cloves garlic, peeled
1 yellow onion, quartered
1.1 lbs. (500g) salmon filets
3.5 oz. (100g) coconut yogurt
1 cucumber, thinly sliced
4 green onions, sliced
0.7 oz. (20g) fresh dill, chopped
How to Prepare
Wash the lemons, juice one and slice the other.
Heat some water in a pot and add 2 tbsp. olive oil, garlic, onion quarters, lemon slices and a pinch of salt. Bring to a boil, then reduce to a simmer for 6 minutes.
Season the salmon filets with salt. Gently place them in the pot and simmer, covered, for 5-6 minutes or until the salmon is opaque and cooked through. Remove the salmon and drain.
In a mixing bowl, combine the cucumber slices, yogurt, lemon juice, half the green onions and dill. Season with salt and pepper.
Serve the poached salmon with the cucumber salad, garnish with remaining green onions.
