Herb-Poached Salmon With Cucumber and Dill Salad

Yield: 4 servings
Calories: 512
Theme: New
Rating:
(1)
Salmon

Zesty and fresh, this herb-poached salmon with cucumber and dill salad is a tangy and refreshing way to spice up your dinner. Packed with omega-3 fatty acids and sprinkled with olive oil and herbs, this dish is a healthy standout at the dinner table.

 

Recipe and photo courtesy of America's Test Kitchen.

Ingredients

  • 1/4 cup minced fresh dill
  • 1 tbsp minced fresh parsley
  • 1 tbsp extra-virgin olive oil
  • 2 tsp lemon juice
  • 1 tsp lemon zest plus 2 tbsp juice
  • Salt and pepper
  • 4 6- to 8-ounce skin-on salmon fillets
  • 1/4 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 2 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
  • Lemon wedges

Directions

1. Adjust oven rack to middle position and heat oven to 250°F. Spray center of 18-inch square sheet of heavy-duty aluminum foil with vegetable oil spray. Combine two teaspoons dill, parsley, oil, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl.

 

2. Pat salmon dry with paper towels and season both sides with salt. Arrange fillets side by side in center of foil. Sprinkle salmon with one tablespoon lemon juice and spread herb mixture over top. Bring opposite sides of foil together and crimp to seal tightly. Crimp remaining open ends of packet, leaving as much headroom as possible inside packet, then place in 13 by 9-inch baking dish. Cook until color of flesh has turned from pink to orange and thickest part of fillet registers 135°F to 140°F, 45 minutes to 1 hour. (To check temperature, poke thermometer through foil of packet and into fish.) Transfer foil packet to large plate. Carefully open foil packet (steam will escape) and let salmon cool completely on foil, about 30 minutes.

 

3. Meanwhile, whisk yogurt, mayonnaise, remaining dill, and remaining one tablespoon lemon juice together in bowl; cover.

 

4. Pour off any accumulated liquid from foil packet and reseal salmon in foil. Refrigerate salmon and yogurt mixture separately for up to two days.

 

5. Remove foil packet from refrigerator and let sit at room temperature for 30 minutes. Unwrap salmon and brush away any gelled poaching liquid. Carefully transfer fish to serving platter. Add cucumbers to reserved yogurt mixture and toss to combine. Season with salt and pepper to taste. Serve salmon with cucumber and dill salad and lemon wedges.

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