Poached salmon with cucumber and dill sauce

Poached salmon with cucumber and dill sauce

  • Time 41minutes
  • Serves 6
  • Difficulty Easy


1 salmon fillet or VAR salmon fillet 1kg (skin on)

2 lemons

2 shallots

4 sprigs rosemary

250ml white wine

1 bunch of dill

2 cucumbers

200g mayonnaise

100g crème fraiche (or yoghurt)

50ml extra virgin olive oil

1 tbsp wholegrain mustard


Line a deep sided baking tray with parchment paper. Lightly oil the paper and place the salmon skin side down on the tray. Season with sea salt.

Thinly slice the lemons and shallots and use to cover the salmon. Add the rosemary sprigs, and pour the white wine, and a splash of water into the tray with the fish.

Cover the tray with tin foil and bake at 180C, for around 30 mins. The fish should be cooked to between 50 and 55C, use a probe to check the middle of the salmon.

To make the sauce: while the fish is resting, chop the dill, and grate the cucumber on the coarse side of a box grater. Add the mayonnaise, crème fraiche, mustard and extra virgin olive oil into a mixing bowl and whisk to combine. Add the cucumber and dill and mix again.

Serve the fish with the sauce poured over in the baking tray and enjoy with toast toast or new potatoes.

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