Enjoy this low carb Poached Salmon with Cucumber and Dill entree for a light lunch or a refreshingly cool dinner during the heat of the summer.
Course
Main Dish
Prep Time20minutes
Cook Time55minutes
Total Time1day1hour15minutes
Servings5People
AuthorNate
Ingredients
Poached Salmon | Court Bouillon
3mediumLemonscut and squeezed in pot
3ribsCeleryrough chopped
2mediumCarrotsrough chopped
1/2mediumSweet Onionrough chopped
3sprigsfresh thyme
4sprigsfresh parsley
1eachbay leaf
1cupWhite WinePinot Grigio
TTPepper
2TbspKosher Salt
2lbsPacific Salmon
Cucumber and Dill Salad
1/2largeEnglish Ccumber
1/4smallSweet Onionthinly sliced
1/4cupsour cream
1tspsugar
TTsalt and pepper
Instructions
Poached Salmon | Court Bouillon
Start the court bouillon In large wok or medium to large stock pot add cut and squeezed lemons, rough chopped vegetables, herbs, wine water and salt and pepper. Bring to boil and then let simmer half an hour.
While court bouillon is simmer, prep the salmon by placing flat on a cutting board lined with a few layers of plastic wrap. Cut salmon down the middle lengthwise and then cross cut into pieces approximately 2-3 inches wide.
Place salmon in simmered court bouillon and simmer for 5-8 minutes. Pull from heat and let rest for 20 minutes. Remove salmon and court bouillon to non reactive bowl or pan and refrigerate overnight.
Cucumber and Dill Salad
Slice or juillienne cucumber.
Add sour cream, sugar, thinly sliced onion and salt and pepper, (lemon juice optional) and mix.
Plate
Pull salmon from cooled court bouillon and place on paper towels to pat dry.