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Poached Salmon with Cucumber TzatzikiPoached Salmon with Cucumber Tzatziki
Poached Salmon with Cucumber Tzatziki
Poached Salmon with Cucumber Tzatziki
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Recipe - Dearborn Market
PoachedSalmonwithCucumberTzatziki.jpg
Poached Salmon with Cucumber Tzatziki
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Calories260
Ingredients
1 English (hothouse) cucumber, halved lengthwise
1 plain nonfat Greek yogurt
1 garlic clove, minced
2 Tbs finely chopped fresh dill
1 Tbs finely chopped fresh parsley
1/4 cup fresh lemon juice, divided
3 cups low-sodium chicken broth
2 celery ribs, thinly sliced
1 small onion, sliced
1 carrot, peeled and thinly sliced
3 thyme sprigs
4 (6-oz.) salmon fillets
Directions

1. For the tzatziki, using a box grater, coarsely shred cucumber. Place cucumber in a medium bowl. Add yogurt, garlic, dill, parsley, and 2 tablespoons of the lemon juice. Season with salt and pepper to taste; mix well. Cover and refrigerate until serving time.

 

2. For the poaching liquid, fill a straight-sided skillet with a tight-fitting lid with broth. Add remaining 2 tablespoons lemon juice, plus celery, onion, carrot and thyme. Cover and bring to boiling. Reduce heat to low; simmer 10 minutes.

 

3. After the poaching liquid has cooked 10 minutes, increase heat to high and bring to boiling. Reduce heat to low; add fillets, skin side up. Cook, covered, 4 minutes or until fish flakes easily with a fork.

 

4. Remove fillets from poaching liquid, and let rest 5 minutes. Spoon tzatziki evenly onto 4 plates, top with fillets, and serve.

 

Nutritional Information
  • 10 g Total Fat
  • 2.5 g Saturated Fat
  • 70 mg Cholesterol
  • 135 mg Sodium
  • 5 g Carbohydrate
  • 0 g Fiber
  • 3 g Total Sugars
  • 0 g Added Sugars
  • 35 g Protein
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
260
Calories

Shop Ingredients

Makes 4 servings
1 English (hothouse) cucumber, halved lengthwise
Seedless Cucumber, 1 each
Seedless Cucumber, 1 each
$2.50
1 plain nonfat Greek yogurt
Chobani Nonfat Plain Greek Yogurt, 5.3 oz
Chobani Nonfat Plain Greek Yogurt, 5.3 oz
$1.49$0.28/oz
1 garlic clove, minced
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
2 Tbs finely chopped fresh dill
Fresh Dill, 1 each
Fresh Dill, 1 each
$2.49
1 Tbs finely chopped fresh parsley
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$2.49
1/4 cup fresh lemon juice, divided
ReaLemon 100% Lemon Juice, 15 fl oz
ReaLemon 100% Lemon Juice, 15 fl oz
$2.99$0.20/fl oz
3 cups low-sodium chicken broth
Swanson Chicken Broth, 32 oz
Swanson Chicken Broth, 32 oz
$2.99$0.09/oz
2 celery ribs, thinly sliced
Organic Celery, 1 each
Organic Celery, 1 each
$3.99
1 small onion, sliced
Red Onion
Red Onion
$1.24 avg/ea$1.99/lb
1 carrot, peeled and thinly sliced
Carrots, 1 Bunch, 1 each
Carrots, 1 Bunch, 1 each
$2.99
3 thyme sprigs
McCormick Thyme Leaves, 0.75 oz
McCormick Thyme Leaves, 0.75 oz
$4.89$6.52/oz
4 (6-oz.) salmon fillets
Fresh Norwegian Salmon Fillet
Fresh Norwegian Salmon Fillet
$12.99/lb$12.99/lb

Nutritional Information

  • 10 g Total Fat
  • 2.5 g Saturated Fat
  • 70 mg Cholesterol
  • 135 mg Sodium
  • 5 g Carbohydrate
  • 0 g Fiber
  • 3 g Total Sugars
  • 0 g Added Sugars
  • 35 g Protein

Directions

1. For the tzatziki, using a box grater, coarsely shred cucumber. Place cucumber in a medium bowl. Add yogurt, garlic, dill, parsley, and 2 tablespoons of the lemon juice. Season with salt and pepper to taste; mix well. Cover and refrigerate until serving time.

 

2. For the poaching liquid, fill a straight-sided skillet with a tight-fitting lid with broth. Add remaining 2 tablespoons lemon juice, plus celery, onion, carrot and thyme. Cover and bring to boiling. Reduce heat to low; simmer 10 minutes.

 

3. After the poaching liquid has cooked 10 minutes, increase heat to high and bring to boiling. Reduce heat to low; add fillets, skin side up. Cook, covered, 4 minutes or until fish flakes easily with a fork.

 

4. Remove fillets from poaching liquid, and let rest 5 minutes. Spoon tzatziki evenly onto 4 plates, top with fillets, and serve.