Oven-Poached Salmon with Cucumber Sauce|21 Day Fix

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2 4oz Raw wild salmon fillets
3 fresh Dill Sprigs, chopped
2 Tbsp Fresh Lemon Juice
Sea salt (or himalayan salt) to taste
Ground black pepper (to taste)
For Cucumber Sauce
1/4 Medium Cucumber, finely chopped
4 fresh dill sprigs, chopped (reserve a small amount for garnish)
1/4 cup reduced fat (2%) plain Greek Yogurt
1/2 tsp finely chopped lemon peel (I grated mine)
Sea salt (or himalayan salt), to taste
Ground Black Pepper (to taste)
1. For Poached Salmon:
2. Preheat oven to 375 degrees
3. Place salmon, skin-side down, in baking dish.  Season with salt and pepper, if desired.  Top with dill and drizzle with lemon juice.  Add water to submerge salmon halfway.  Cover baking dish with aluminum foil. 
4. Bake for 18-22 minutes, or until salmon flakes easily when tested with a fork.
5. For cucumber sauce:
6. While salmon is baking, make cucumber sauce by combining cucumber dill, yogurt, lemon peel, salt (if desired), and pepper (if desired) in a medium bowl; mix well.  Set aside.
7. Gently remove poached salmon from baking dish with slotted spoon or spatula.  Place on a serving plate.  Top salmon with cucumber sauce, garnish with fresh dill.
21 Day Fix containers:

1 Red
1/2 Green
Meal   DinnerCooking Method   Poached
Main Ingredient   FishPrep Time   15 to 30 minutes
Cooking Time   45 minutes

Vanessa Burke

Member since Apr 2007

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