Poached Salmon Salad with Dill Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 2 entree or 4 sides
  • Salmon and salad:
  • 1 lb salmon filet, skinless and boneless
  • 1 cup white wine
  • ½ cup water
  • 3 slices lemon
  • 1 medium cucumber
  • Pinch sea salt
  • 5 cups thinly sliced romaine lettuce
  • ¾ cup sliced celery
  • Dill vinaigrette:
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • 2 tsp white wine vinegar
  • 2 tbsp chopped dill
  • 2 tsp minced shallot
  • 1 tsp honey
  • 1 garlic clove, pressed or minced
  • ¼ tsp sea salt
  1. In a medium saucepan, combine the salmon, wine, water and lemon and bring to a boil over medium heat.
  2. Immediately reduce the heat to a simmer and poach salmon for 5-7 minutes depending on thickness of the filet. Once salmon flakes easily, transfer it to a cutting board to cool while you prepare the salad and vinaigrette. Discard the remaining ingredients in the saucepan.
  3. Peel cucumber on all sides using a vegetable peeler into long, flat ribbons until you reach the seed center.
  4. Place cucumber ribbons on paper towel and sprinkle with pinch sea salt to sweat the cucumber and extract moisture. After 10 minutes, pat the cucumber dry with additional paper towels.
  5. Whisk together the vinaigrette ingredients in a glass bowl until well combined.
  6. In a large serving bowl, combine the lettuce, celery and cucumber ribbons with the vinaigrette. Gently toss in the flaked poached salmon. Serve with lemon slices on the side.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/poached-salmon-salad-dill-vinaigrette/