Chilled Herb-Poached Salmon with Cucumber Sauce
  • 1large lemonsliced
  • 6 peppercorns
  • 1/2cup dry white wine
  • 2cups water
  • 1 bay leaf
  • 44-ounce salmon fillets
  • Lemon wedgesfor garnish
  • CUCUMBER SAUCEmakes about 1 1/2 cups)
  • 1/3cup canola mayonnaise
  • 1/3cup light sour cream
  • 2tablespoons chopped fresh chives
  • 1tablespoon fresh lemon juice
  • 1clove garliccrushed
  • 1/4teaspoon pepper
  • 1/4teaspoon salt
  • 1 cucumberpeeled, seeded, and chopped
  1. Mix together all cucumber sauce ingredients in a small bowl. Cover and chill.
  2. Layer lemon slices in a deep skillet. Top with peppercorns, white wine, water, and bay leaf. Bring to a gentle boil on medium-high heat. Add salmon, skin side down, on top of mixture and cover. Remove skillet from heat and let stand for 25 minutes, without lifting lid.
  3. Remove fish from broth, chill, and skin. Serve with cucumber sauce and lemon wedges.
Recipe Notes
Nutrition Facts
Chilled Herb-Poached Salmon with Cucumber Sauce
Amount Per Serving
Calories 500
% Daily Value*
Cholesterol 105mg 35%
Sodium 372mg 16%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (with 3 tablespoons sauce): 500 cal, 54% fat cal, 30g fat, 9g sat fat, 105mg chol, 34g protein, 25g carb, 1g fiber, 372mg sodium