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POACHED SALMON FILLETS WITH CUCUMBER RAITA SAUCE

A delicious and easy weeknight meal.

Course Main Course
Cuisine American
Keyword easy weeknight meal, poached fish, seafood main course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 526 kcal
Author Lisa Marie Todd

Ingredients

  • 4 skinless salmon fillets
  • 3 cups white wine I used a Sauvignon Blanc
  • 4 cups water + more to cover fish
  • 1 onion peeled and chopped
  • 1 celery stalk chopped in 1” pieces
  • 1 carrot peeled and sliced
  • 4 parsley sprigs
  • 2 bay leaves
  • 1 tablespoon of black peppercorns
  • 1 lemon thinly sliced
  • 1 english cucumber thinly sliced
  • Dill sprigs for garnish

CUCUMBER RAITA SAUCE

  • 1 cucumber peeled seeded and diced
  • 2 cups yogurt
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 tablespoon shallot minced
  • 2 tablespoons mint minced
  • 1 tablespoons dill minced
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon white pepper

Instructions

  1. In a fish poacher or large stainless pan, add wine, water, onion, celery, carrot, parsley, bay leaves and black peppercorns.
  2. Lightly salt salmon fillets then add to them to pan. Bring to a simmer. Cover and let simmer for 8 - 10 minutes.
  3. Remove from heat and let stand for 3 - 4 minutes.
  4. Remove salmon fillets from pan and transfer to individual plates.
  5. To make Cucumber Raita Sauce, combine yogurt, lemon juice, garlic, shallot, mint, dill, cumin, salt and pepper. Mix well.
  6. Add diced cucumber and mix well. Serve immediately or chill in the refrigerator.
  7. Place three sliced cucumbers on each plate. Top each with a dollop of raita sauce and a small sprig of dill. Place a lemon slice on each salmon fillet and serve.