Poached salmon with cucumber and dill sauce

    20 min

    You've hooked a prizewinning catch with this one! Supper for four in just 20 minutes – fresh salmon fillets topped with creamy cucumber and fresh dill sauce. And it's oh-so-good for you.

    196 people made this

    Serves: 4 

    • For the salmon
    • 225ml (8 fl oz) dry white wine or low-sodium chicken stock
    • 350ml (12 fl oz) water
    • 2 spring onions, sliced
    • 8 black peppercorns
    • 4 salmon fillets, 115g (4oz) each
    • For the sauce
    • 175ml (6 fl oz) virtually-fat-free fromage frais
    • 1/4 cucumber, peeled and diced
    • 2 tbsp snipped fresh dill
    • 1 tbsp fresh lemon juice
    • pepper to taste
    • sprigs of fresh dill to garnish

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Combine the wine and water in a large nonstick frying pan and stir in the spring onions and peppercorns. Place the salmon in the pan in a single layer. Bring just to the boil over high heat. Reduce the heat to medium-low, cover and simmer for 6 minutes or until the fish flakes when tested with a fork.
    2. Meanwhile, stir together the fromage frais, cucumber, dill, lemon juice and pepper in a medium bowl to make a sauce. Refrigerate if not serving immediately.
    3. Carefully transfer the salmon fillets with a fish slice to a large platter. Garnish with fresh dill sprigs. Serve hot or chilled, with the sauce.

    Some more ideas

    *Do you like your salmon hot or cold? This recipe works either way. To serve cold, squeeze lemon juice over the poached fillets, cover with cling film and chill for at least 2 hours or overnight. Make the cucumber and dill sauce just before it's time to serve. *Serve the salmon hot with steamed jasmine rice tossed with toasted almonds, or cold on a bed of salad greens. Accompany with French or green beans tossed with a little vinaigrette and slices of Galia or Charentais melon.

    Health points

    *Although the fat in salmon is of the heart-friendly type, the fish is still high in calories. By poaching it instead of sautéing, you bypass the fat calories from the oil. *Despite being very light, virtually-fat-free fromage frais makes a rich and creamy sauce for the salmon.

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    Reviews in English (2)


    This was really nice, I'm trying to train my husband to like fish and this was a sure step in the right direction. It was missing a certain something though I felt...  -  02 Sep 2009


    I cooked the salmon in a foil parcel, in the oven, 20 minutes at 180’ to keep more flavour in. In the sauce I used quark, instead of fromage frais, as I had it to hand from another recipe, and I blended the cucumber, dill and quark till it was smooth. It had a very good flavour. Served with mash and purple sprouting broccoli.  -  09 Apr 2018