Name: Chilled Lemon-Herb Poached Salmon with Avocado-Cucumber Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 skinless salmon fillets (6 oz each); 4 cups water; 1/2 cup dry white wine; 1 small lemon, sliced; 2 sprigs fresh dill; 2 sprigs fresh parsley; 1 small shallot, thinly sliced; 1 bay leaf; 1/2 tsp black peppercorns; 1 1/2 tsp kosher salt, divided; 1 large ripe avocado, diced; 1 medium English cucumber, diced; 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 2 tbsp chopped fresh chives; 2 tbsp chopped fresh dill; 1/4 tsp freshly ground black pepper

Chilled Lemon-Herb Poached Salmon with Avocado-Cucumber Salad

CookwithNewsletter

Inspired by a sun-soaked float down a California river, this dinner is all about cool refreshment and ease. Chilled lemon-herb poached salmon takes center stage, delicately flavored from a light poach with aromatic herbs and citrus. On the side, an avocado-cucumber salad brings creamy texture and crispness, tossed with bright lemon and fresh dill to echo the riverbank’s green. This meal is satisfying but light, perfect for lingering evenings after a long summer day outdoors—no grill required, and each bite is a breath of shade and sunshine.

Ingredients

Instructions

In a wide saucepan, combine water, white wine, lemon slices, dill and parsley sprigs, shallot, bay leaf, peppercorns, and 1 teaspoon salt. Bring to a simmer over medium heat.
Slip the salmon fillets into the poaching liquid. Reduce heat to low and poach, uncovered, for 8–10 minutes, or until the salmon is just cooked through and flakes easily. Remove salmon with a slotted spatula and let cool, then refrigerate for at least 20 minutes until lightly chilled.
While salmon chills, prepare the salad: In a medium bowl, combine diced avocado, cucumber, olive oil, lemon juice, Dijon mustard, chives, chopped dill, remaining 1/2 teaspoon salt, and black pepper. Gently toss to combine. Chill until serving.
To serve, arrange a mound of avocado-cucumber salad on each plate. Top with a chilled salmon fillet. Spoon a bit of the herby poaching liquid over the salmon if desired. Garnish with extra dill and lemon zest for brightness.