John Myers
Poached Salmon on Cucumber Vegetables
The perfect poached salmon on cucumber vegetables recipe with a picture and simple step-by-step instructions.
- 2 Cucumbers
- 1 tbsp Dill tips
- 300 g Lemon yogurt
- 150 g Natural yoghurt
- Salt pepper
- 4 Skinless salmon fillets
- 1 Onion
- 1 tbsp Butter
- 200 ml Vegetable broth
- Rinse the cucumbers with hot water, rub dry and cut in half lengthways. Remove the seeds with a spoon and cut the cucumber halves into fine slices using the cucumber slicer.
- Pull lemon yoghurt and natural yoghurt until smooth, season with dill, salt and pepper to taste. Mix the yoghurt dressing with the cucumber slices and let them steep.
- Rinse the salmon fillets and pat dry. Peel the onion and cut into rings.
- Heat the butter in a pan, sweat the onion rings in it and deglaze with the vegetable stock, bring to the boil.
- Place the salmon fillets in the stock, turn off the stove and poach with the lid closed for about 5 minutes.
- Arrange the salmon fillet on the cucumber vegetables and serve with jacket potatoes if necessary.
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