Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 4 Salmon filets
- 4 cups Water
- 1/2 cup White wine vinegar
- 1 Onion, sliced
- 1 Lemon, sliced
- 2 Bay leaves
- 1/2 teaspoon Black peppercorns
- Salt to taste
For the Cucumber and Dill Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup Diced cucumber
- 1 tablespoon Chopped fresh dill
- 1 Garlic clove, minced
- 1 tablespoon Lemon juice
- Salt and pepper, to taste
Instructions
- Combine the water, white wine vinegar, onion, lemon, bay leaves, and black peppercorns in a large pot. Bring to a boil, reduce the heat to low, and simmer for 10 minutes.
- Add the salmon filets to the pot and gently simmer for 8-10 minutes or until cooked.
- Prepare the cucumber and dill sauce while the salmon is cooking. Mix the Greek yogurt, cucumber, dill, garlic, lemon juice, salt, and pepper in a small bowl.
- Once the salmon is cooked, remove it from the poaching liquid and let it cool for a few minutes.
- Serve the salmon with the cucumber and dill sauce on top. Enjoy your Low-Carb Poached Salmon with Cucumber and Dill Sauce!
Nutrition Facts
Calories: 330 kcal
Protein: 40g
Fat: 16g
Carbohydrates: 5g
Fiber: 1g
Sugar: 3g
Sodium: 300 mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Poached Salmon with Cucumber and Dill Sauce
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.