Poached Wild Caught Salmon with Cucumber & Dill Sauce

Posted On: May 9, 2015

With the warmer months upon us, turning on our oven seems like less and less like a viable option for dinner. Poaching just makes sense! It’s easy, there’s little cleanup and our fish turns out flavorful and delicious.

This recipe is adapted from Julia Child’s “The Way to Cook.” We love the idea of a cool, cucumber sauce paired with dill and wild caught salmon. We make extra just to keep on hand throughout the week, as this sauce is the cure to spring and summer heat!


  • 2 Beetnik Wild Caught salmon fillets
  • Cucumber and Dill Sauce
    • 1 large cucumber, diced
    • 1 cucumber, diced
    • ¼ teaspoon salt
    • ¼ teaspoon sugar
    • t tbsp white wine vinegar
    • 1 cup sour cream
    • 2-3 tablespoons chopped dill (fresh)
  • Poaching Liquid
    • ½ cup dry white wine
    • 1/2 cup water
    • 1 shallot, peeled and thinly sliced (onion may be used instead)
    • several sprigs of fresh dill
    • sprig of fresh parsley


Cucumber + Dill Sauce

Toss the diced cucumber with salt, sugar and vinegar. Let it stand for 5-6 minutes and then add the sour cream. Season with salt and pepper to taste and then fold in the finely chopped dill.

Poached Salmon
Use a wide rimmed saucepan. Place the wine, water, dill, parsley and shallots in a sauté pan, and bring to a simmer on medium heat. Turn off the heat and add the fish, skin side down. Cook 5 to 10 minutes, depending on the thickness of the fish, or to desired done-ness. Top with cucumber sauce and serve.


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