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Poached Salmon with Dill and Cucumber Sauce
| Ingredients | Preperation Time | Fat Content | Proficiency Level | Tips |
|---|---|---|---|---|
| 250 gm Fresh Salmon | 0 min | Trace | Easy | Keep refrigerated and always use within 24hrs of purchase. |
| 1 x lemon | 0 min | 0% | Easy | |
| 2 x Tablespoons of fat free yoghurt | 3 min | 0% | Easy | |
| 2 x Sprigs of fresh Dilll | 1 min | 0% | Easy | |
| 1/4 Cucumber | 2 min | 0% | Easy | |
| 200 mils water | 0 min | 0% | Easy | |
| 1 x Clove of Garlic | 1 min | 0% | Easy | |
| 1 tsp English Mustard | 0 min | 0% | Easy |
Preparation
Cut the cucumber in half and remove the seeds by running a teaspoon down the centre. Finely slice the remaining cucumber, julienne (thin strips). Peel and finely crush the garlic. Finely chop one sprig of dill. Add the cucumber, garlic, mustard and chopped dill to the yoghurt, mix and season to taste. For additional taste add a squeeze of lemon juice. Pour the water into a shallow pan that has a fitted lid, using the remaining lemon slice, add to the water and bring to the boil. Place the salmon into the pan, replacing lid, reduce to a simmer and cook for approx 3 mins. Remove salmon from pan, plate and serve with the Dill sauce, using the remaining dill for garnish.
