Go Back
Poached Salmon Cucumber Dill

Poach Salmon with Cucumber and Dill

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 Time 20 minutes
Cook Time 55 minutes
Total Time 1 day 1 hour 15 minutes
Servings 5 People
Author Nate


Poached Salmon | Court Bouillon

  • 3 medium Lemons cut and squeezed in pot
  • 3 ribs Celery rough chopped
  • 2 medium Carrots rough chopped
  • 1/2 medium Sweet Onion rough chopped
  • 3 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 each bay leaf
  • 1 cup White Wine Pinot Grigio
  • TT Pepper
  • 2 Tbsp Kosher Salt
  • 2 lbs Pacific Salmon

Cucumber and Dill Salad

  • 1/2 large English Ccumber
  • 1/4 small Sweet Onion thinly sliced
  • 1/4 cup sour cream
  • 1 tsp sugar
  • TT salt and pepper


Poached Salmon | Court Bouillon

  1. 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.
  2. 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.
  3. 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

  1. Slice or juillienne cucumber.
  2. Add sour cream, sugar, thinly sliced onion and salt and pepper, (lemon juice optional) and mix.


  1. Pull salmon from cooled court bouillon and place on paper towels to pat dry.
  2. Place on plate and top with Cucumber Dill salad
  3. Serve with Spinach Salad or starch of choice.