Poached New Zealand Salmon with Yogurt Cucumber Sauce


Serves: 4


  • Cut the lemons in half.
  • In a large, deep, straight-sided skillet or heavy pot, squeeze the lemons juice in the pot and then place the squeezed lemons in as well, add the carrots, celery, onion, salt and water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
  • Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). 
  • Using a wide slotted spatula, remove salmon from liquid and transfer to a paper towel-lined plate to absorb the extra water.
  • Transfer to a serving platter or plates and serve with the cucumber sauce and lemon wedges. 

Yogurt Cucumber Sauce

  • Put the cucumber in a mixing bowl and toss with the salt, sugar and lemon juice.
  • Let stand for about 5 minutes, and then mix in the sour cream and yogurt.
  • Season to taste and fold in the dill. 
  • This sauce can be made a few hours in advance and refrigerated until required.  


About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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Poached New Zealand Salmon with Yogurt Cucumber Saucehttp://http://www.nurturedseafood.com/userfiles/BannerImages/Recipe_292_thb.jpgPoached New Zealand Salmon with Yogurt Cucumber Sauce