When simplicity meets sophistication, you get this stunning Poached Salmon with Cucumber Salad. Perfectly poached salmon, infused with the subtle flavors of lemon and garlic, pairs beautifully with a crisp, creamy cucumber salad tossed in fresh dill and coconut yogurt. This dish is light, refreshing, and packed with nutrients, making it an ideal choice for a healthy yet indulgent meal. Whether you’re meal-prepping for the week or serving a quick dinner for friends, this recipe is sure to impress with minimal effort and maximum flavor. Ready to savor something special? Let’s get started!
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.
