If you’re in the mood for something light yet satisfying, this Poached Salmon with Cucumber Salad is just the thing! It’s fresh, simple, and full of flavor – perfect for when you want to eat something healthy without spending too much time in the kitchen. With a rich, tender salmon and a refreshing cucumber salad, it’s a meal that checks all the boxes for both taste and nutrition.
Try my Lemon and Herb Salmon Pasta recipe.
Why You’ll Love This Recipe
→ Super Quick & Easy: In just 30 minutes, you’ve got a full meal ready to go – perfect for busy nights.
→ Healthy & Light: It’s low-carb, gluten-free, and packed with protein – exactly what you need to feel good without feeling sluggish.
→ Packed with Flavor: The poached salmon is so tender and flavorful, and the cucumber salad adds a nice, fresh crunch with a creamy twist.
→ Meal Prep Friendly: Make it in advance and enjoy it throughout the week – it holds up well and tastes even better after a day or two.
→ Perfect for Any Occasion: Whether you’re serving it for dinner, lunch, or a light snack, it’s always a winner.
Trust me, this is a dish you’ll want to make again and again!
Try my Couscous and Fresh Green Apple Salad recipe.
What You’ll Need To Make
Here’s a little breakdown of some of the key ingredients in this Poached Salmon with Cucumber Salad that make it not only delicious but also super healthy:
→ Salmon 🐟: Packed with protein and omega-3 fatty acids, salmon is a total powerhouse for your health. It’s tender, juicy, and perfectly complements the lightness of the cucumber salad.
→ Cucumber 🥒: This cool, crisp veggie adds a refreshing crunch to the salad. Plus, it’s low in calories and high in water, keeping you hydrated and feeling light.
→ Greek Yogurt 🍶: Creamy, tangy, and high in protein, Greek yogurt gives the salad a smooth, velvety texture without any added guilt. It’s a healthier swap for heavier dressings.
→ Fresh Dill 🌿: This fragrant herb is a game-changer when it comes to flavor. Dill gives the salad that perfect herby punch that brings everything together.
→ Lemons 🍋: Fresh lemon juice brightens up both the salmon and the salad, adding a zesty zing that takes this dish to the next level.
These ingredients not only make this dish incredibly tasty, but they also bring along some awesome health benefits to boot!
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 30 mins
1| First, give those lemons a good wash. Squeeze the juice out of one, and slice the other into wedges.
2| Grab a pot and heat up some water. Toss in 2 tablespoons of olive oil, garlic, onion quarters, lemon slices, and a pinch of salt. Let it all come to a boil, then lower the heat and let it simmer for about 6 minutes.
3| Season your salmon filets with a pinch of salt. Gently place them into the pot, cover it up, and let them simmer for 5-6 minutes until the salmon is cooked through and nice and opaque. Once done, take the salmon out and set it aside.
4| In a bowl, mix together those cucumber slices, yogurt, lemon juice, half of the green onions, and dill. Season with salt and pepper to taste.
5| Now for the fun part! Serve the poached salmon alongside your refreshing cucumber salad and sprinkle the remaining green onions on top for a little extra flavor and color.
Enjoy!
Glycemic Index: 19 (low) Glycemic Load: 2 (low)
Get Free Cookbooks
Kickstart your keto journey with our FREE Keto Cookbooks! 🎉 Packed with delicious recipes, these print copies are yours for the taking. Don’t wait – order now and start cooking your way to a healthier you! 🚀📚
*Hurry! offer valid till stock lasts.
Recipe Swaps & Creative Tweaks
Here are some fun recipe swaps and tweaks you can try to make this Poached Salmon with Cucumber Salad even more exciting or tailored to your preferences:
Recipe Swaps:
- Salmon Swap: If salmon isn’t your thing, try using trout or white fish like cod or halibut. Both are mild and flaky, just like salmon.
- Greek Yogurt Swap: Swap out the Greek yogurt for avocado for a creamy, dairy-free option. It’ll give your salad a rich, smooth texture!
- Herb Swap: Don’t have dill on hand? Fresh parsley or basil can work just as well and offer a slightly different flavor profile.
- Cucumber Swap: Not feeling cucumbers? Try zucchini or radishes for a different crunch and a bit of a twist on the original salad.
Tweaks to Try:
- Add Crunch: For extra texture, toss in some toasted almonds or walnuts into the cucumber salad. It’ll add a nice bite and some healthy fats.
- Spicy Kick: If you like a little heat, sprinkle in some red pepper flakes or toss in some sliced jalapeños to the salad for a spicy twist.
- Citrus Kick: Try adding a touch of orange zest along with the lemon for a refreshing citrus flavor that’ll brighten up both the salmon and salad.
- Pickled Veggies: For a tangy kick, add a handful of pickled onions or pickled carrots to the salad. The acid pairs beautifully with the rich salmon.
Feel free to get creative and make this dish your own!
Try my Creamy Kale and Sweet Potato Salad recipe.
Helpful Tips for Success
Here are some handy tips to make sure your Poached Salmon with Cucumber Salad turns out perfectly every time:
1| Don’t Overcook the Salmon: Keep a close eye on the salmon while it’s poaching. Once it’s opaque and flakes easily with a fork, it’s done. Overcooking can make it dry, so pull it off the heat as soon as it’s cooked through.
2| Use Fresh Ingredients: For the best flavor, go for fresh salmon and freshly squeezed lemon juice. The fresher the ingredients, the more vibrant the dish will taste.
3| Chill the Salad: If you have time, let the cucumber salad chill in the fridge for 15–20 minutes before serving. It’ll let the flavors meld together and give the salad an even cooler, more refreshing crunch.
4| Seasoning is Key: Don’t skimp on seasoning! A pinch of salt in the poaching water helps to bring out the natural flavors of the salmon, and a bit of salt and pepper in the salad makes it pop.
5| Double the Recipe for Meal Prep: This recipe is great for meal prepping! Make a double batch and store the salmon and salad separately in airtight containers. It stays fresh for up to 2 days.
6| Check the Salmon Thickness: If your salmon fillets are particularly thick, you may need to add a couple of extra minutes to the cooking time. Just make sure it’s cooked all the way through without becoming dry.
7| Garnish for Extra Flavor: Don’t forget to garnish with extra green onions or even a few extra sprigs of fresh dill for a little extra flavor and pop of color.
By following these tips, you’ll get a perfect balance of flavors and textures every time!
Try my Sushi Rice Pudding recipe.
Serving Ideas
Here are some fun serving ideas to make your Poached Salmon with Cucumber Salad even more special:
1| Serve with Roasted Veggies: Pair the salmon and salad with a side of roasted vegetables like asparagus, bell peppers, or even roasted sweet potatoes. The warm veggies add a nice contrast to the cool, fresh salad.
2| Over a Bed of Greens: For an extra light and healthy meal, serve the salmon and salad on a bed of mixed greens or baby spinach. This adds more veggies and gives the dish a salad-bar feel.
3| With Quinoa or Brown Rice: If you want to make the meal more filling, serve the salmon with a side of quinoa or brown rice. These grains will complement the dish’s flavors while adding some healthy carbs.
4| In a Wrap: For a quick lunch or lighter dinner, wrap the poached salmon and cucumber salad in a whole wheat wrap or lettuce leaves for a tasty, handheld meal.
5| On Toast: Top a slice of toasted sourdough bread or whole-grain toast with the poached salmon and cucumber salad for a simple but satisfying meal. You could even add a poached egg on top for an extra boost of protein!
6| With a Side of Hummus or Guacamole: A little dip on the side can add extra flavor and richness. Try serving with some homemade hummus or guacamole for a Mediterranean or Mexican twist.
7| Serve with a Light White Wine: If you’re enjoying this as a dinner for two, serve the dish with a chilled glass of Sauvignon Blanc or Pinot Grigio. A light wine pairs perfectly with the fresh, delicate flavors of the poached salmon.
These simple serving ideas will take your meal to the next level, whether you’re keeping it light or making it a more hearty feast!
Try my Almond and Berry Breakfast Bake recipe.
Storage Options
Here are some great storage options to keep your Poached Salmon with Cucumber Salad fresh for later:
1| Airtight Containers: Store the salmon and cucumber salad separately in airtight containers to keep them fresh. This will help prevent the salad from getting soggy and preserve the salmon’s texture. The salmon should be kept in a container that seals well to avoid moisture loss.
2| Fridge Storage: Both the salmon and cucumber salad can be kept in the fridge for up to 2 days. After that, the salad may start to lose its crispness, and the salmon could dry out. It’s best to eat it within this time frame for optimal flavor and freshness.
3| Freezer Option (for Salmon): If you have leftover salmon and want to keep it longer, you can freeze it. Wrap the cooked salmon tightly in plastic wrap or aluminum foil and then place it in a freezer-safe bag. When ready to eat, thaw it in the fridge overnight and gently reheat in a pan on low heat.
4| Mason Jars for Salad: If you’re meal prepping, you can store the cucumber salad in mason jars. Layer it with the yogurt and herbs, leaving out the dressing until right before serving to prevent it from getting soggy.
5| Avoid Storing Together: Since the cucumber salad contains fresh veggies and yogurt, it’s best to store it separately from the salmon. The salad’s texture will stay better without being mixed with the fish in the fridge.
6| Keep Dressing on the Side: If you’re planning to store the salad for a couple of days, keep the dressing (yogurt and lemon) on the side in a small container. This way, when you’re ready to eat, the salad will stay fresh and not get soggy.
By storing your salmon and salad properly, you’ll be able to enjoy them as leftovers or meal-prepped goodness throughout the week!
Try my Chocolate Chia Granola recipe.
Final Thoughts
And just like that, you’ve got a delicious, nutritious meal ready to go! Whether you’re meal prepping for the week or whipping up a quick dinner, this poached salmon with cucumber salad is sure to hit the spot. Give it a try, and I’d love to hear how it turns out. Until next time, happy cooking and enjoy the fresh flavors!
Recipe Card
Poached Salmon with Cucumber Salad
This Poached Salmon with Cucumber Salad is light, flavorful, and super easy to make! Packed with protein and ready in no time, it’s perfect for a healthy meal anytime. 🐟🍋🥗
Ingredients
Instructions
-
Step 1:
Begin by washing the lemons thoroughly. Juice one lemon and slice the other into wedges. -
Step 2:
In a pot, bring some water to a boil. Add 2 tablespoons of olive oil, garlic cloves, onion quarters, lemon slices, and a pinch of salt. Once the water reaches a boil, reduce the heat and allow the mixture to simmer for approximately 6 minutes. -
Step 3:
Season the salmon fillets with salt. Carefully place them into the pot, ensuring they are submerged. Cover the pot and simmer for 5-6 minutes, or until the salmon is opaque and fully cooked. Remove the salmon from the pot and set aside. -
Step 4:
In a mixing bowl, combine the cucumber slices, Greek yogurt, lemon juice, half of the green onions, and fresh dill. Season the mixture with salt and pepper to taste. -
Step 5:
To serve, plate the poached salmon and accompany it with the prepared cucumber salad. Garnish with the remaining green onions for added flavor and presentation. -
Step 6
Serve and enjoy the dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 278.8kcal
- % Daily Value *
- Total Fat 14.9g23%
- Sodium 75.9mg4%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 1.7g7%
- Sugars 3.8g
- Protein 29.1g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
