The convergence of tender, poached salmon and the cooling cucumber raita creates an unforgettable gastronomic experience. This recipe embodies the essence of fresh, crisp flavors with a touch of exotic herbs that will tickle your palate and leave you craving for more.
Photos of Poached Salmon with Cucumber Raita Recipe
Our recipe includes ingredients such as dried thyme, fresh mint, and paprika, which might not be common staples in every household. While shopping in the supermarket, ensure you pick these up from the herbs and spices section. If fresh mint is hard to find, dried mint leaves make for a reasonable substitute.
Ingredients for Poached Salmon with Cucumber Raita
Water: Used as the base for poaching the salmon.
Dry white wine: Contributes acidity and flavor to the poaching liquid.
Vinegar: Another acidic component that adds a tangy touch to the dish.
Onion: Adds a subtle sweetness to the poaching liquid.
Carrot: Infuses a hint of earthy sweetness into the dish.
Parsley: A fresh herb that enhances the overall flavor.
Dried thyme: Adds a hint of earthy and slightly floral flavor.
Peppercorns: Provides a slight heat and enhances the taste.
Bay leaves: Imparts a unique, subtle flavor.
Salt: Essential for seasoning.
Cucumber: Adds a refreshing crunch in the raita.
Plain yogurt: Provides a creamy base for the raita.
Garlic: Adds a robust flavor to the raita.
Fresh mint: Adds a burst of freshness in the raita.
Black pepper: Adds a zesty kick.
Salmon fillet: The star protein of the dish.
Paprika: Adds a hint of smoky flavor.
One reader, Katerina Aguilera says:
I recently tried the poached salmon with cucumber raita recipe and it was a game-changer! The salmon was perfectly tender and the cucumber raita added a refreshing and tangy twist. The flavors were so well-balanced, and it was surprisingly easy to make. I highly recommend giving it a try!
Mastering the Art of Poaching Salmon
How to poach salmon: Poaching salmon involves cooking it gently in a simmering liquid. The key is to maintain a low, steady heat to prevent the fish from overcooking and becoming dry. It's important to monitor the cooking time closely to achieve the desired level of doneness.
How to make cucumber raita: Cucumber raita is a refreshing yogurt-based condiment. To make it, the cucumber needs to be drained of excess moisture before being combined with yogurt, garlic, mint, and pepper. The raita should be chilled before serving to allow the flavors to meld.
How To Make Poached Salmon with Cucumber Raita
Serve a classy and satisfying dinner with this poached salmon cooked with a blend of herbs. It’s topped with a yogurt dressing for a refreshing finish.
Serves:
Ingredients
- 1½qtwater
- 1½cupdry white wine
- 3tbspvinegar
- 1onion
- 1carrot
- 9sprigsparsley
- ¾tspdried thyme
- ¼tsppeppercorns
- 3bay leaves
- 3¼tspsalt
- 1cucumber
- 1¾cupsplain yogurt
- 1clovegarlic
- 2tbspfresh mint,chopped
- ¼tspfresh-ground black pepper
- 2lbcenter-cut salmon fillet
- 1tsppaprika
Instructions
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In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2¼ teaspoons of the salt.
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Cover and bring to a boil over high heat.
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Reduce the heat and simmer, partially covered, for 10 minutes.
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Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon of salt. Let sit for 10 minutes.
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With hands, squeeze the cucumber and discard the liquid.
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Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
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Add the fish to the liquid in the pan and bring it back to a simmer.
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Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet.
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Remove the pan from the heat and let the fish sit in the liquid for 2 minutes.
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Transfer to plates and, if desired, remove the skin.
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Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
Nutrition
- Calories: 649.13kcal
- Fat: 34.25g
- Saturated Fat: 9.25g
- Monounsaturated Fat: 9.55g
- Polyunsaturated Fat: 9.04g
- Carbohydrates: 16.03g
- Fiber: 2.10g
- Sugar: 9.24g
- Protein: 51.45g
- Cholesterol: 138.67mg
- Sodium: 2107.59mg
- Calcium: 215.15mg
- Potassium: 1308.05mg
- Iron: 2.48mg
- Vitamin A: 191.31µg
- Vitamin C: 18.61mg
The Secret to Perfectly Poached Salmon Every Time
When poaching salmon, it's important to monitor the heat closely. The liquid should be simmering, not boiling, to ensure the fish cooks gently and remains tender. Also, allowing the salmon to sit in the poaching liquid after turning off the heat helps it to absorb more flavors and keeps it moist. For the cucumber raita, squeezing out the excess water from the cucumber is crucial to prevent the raita from becoming too watery.
Time-Saving Tips for Making Cucumber Raita
Prepare the ingredients: Gather and prepare all the ingredients and tools needed for the recipe before you start. This will help you work more efficiently and avoid any last-minute scrambling.
Multi-task: While the salmon is poaching, you can prepare the cucumber raita to save time. Utilizing multiple tasks simultaneously can help streamline the cooking process.
Organize your workspace: Keep your kitchen organized and clean as you work through the recipe. This will prevent any unnecessary time spent searching for tools or ingredients.
Substitute Ingredients For Poached Salmon with Cucumber Raita Recipe
salmon - Substitute with arctic char: Arctic char is a similar fish with a mild, delicate flavor and a slightly firmer texture, making it a great substitute for poached salmon.
cucumber - Substitute with zucchini: Zucchini can be used as a substitute for cucumber in raita, as it provides a similar refreshing and slightly crunchy texture.
plain yogurt - Substitute with Greek yogurt: Greek yogurt has a thicker and creamier texture, which can enhance the richness of the raita in the recipe.
white wine - Substitute with chicken or vegetable broth: Broth can add depth of flavor and moisture to the poaching liquid, similar to white wine.
vinegar - Substitute with lemon juice: Lemon juice can provide the acidity needed in the poaching liquid and complement the flavors of the dish.
onion - Substitute with shallot: Shallots have a milder flavor compared to onions and can add a subtle sweetness to the poaching liquid.
carrot - Substitute with celery: Celery can provide a similar aromatic flavor and add depth to the poaching liquid.
parsley - Substitute with dill: Dill can add a fresh and herbaceous flavor to the poaching liquid and complement the fish.
thyme - Substitute with marjoram: Marjoram has a similar earthy and slightly sweet flavor, which can be a suitable replacement for thyme.
peppercorns - Substitute with black pepper: Ground black pepper can be used as a substitute for whole peppercorns to add a peppery flavor to the poaching liquid.
bay leaves - Substitute with dried basil: Dried basil can provide a similar aromatic and slightly sweet flavor to the poaching liquid.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, enhancing the overall flavor of the dish.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a milder and evenly distributed garlic flavor.
mint - Substitute with cilantro: Cilantro can add a fresh and citrusy flavor to the raita, complementing the other ingredients in the dish.
paprika - Substitute with smoked paprika: Smoked paprika can add a rich and smoky flavor to the dish, enhancing the overall taste profile.
Plating Ideas for an Elegant Salmon Dish
Elevate the poached salmon: Gently place the poached salmon on the plate, ensuring it is positioned elegantly and with care. The fish should be the star of the dish, so avoid overcrowding the plate with other elements.
Create a cucumber raita quenelle: Use two spoons to shape the cucumber raita into a quenelle and delicately place it alongside the poached salmon. The smooth, rounded shape adds a touch of sophistication to the presentation.
Garnish with fresh herbs: Sprinkle the dish with freshly picked mint leaves and a few parsley sprigs to add a pop of color and a hint of freshness to the plate.
Incorporate edible flowers: Introduce a few carefully selected edible flowers to the plate for a visually stunning and elegant touch. Choose flowers that complement the flavors and colors of the dish.
Use negative space: Embrace the beauty of simplicity by allowing some of the plate to remain uncovered, creating a sense of balance and sophistication in the presentation.
Consider the plate shape and color: Select a plate that complements the colors of the dish and enhances the overall visual appeal. The shape and color of the plate can significantly impact the presentation.
Add a sprinkle of paprika: Lightly dust the dish with a fine sprinkle of paprika just before serving to add a subtle pop of color and a hint of smokiness to the dish.
Serve with precision: Pay attention to the placement of each element on the plate, ensuring that the presentation reflects precision and attention to detail. Each component should have its place and purpose in the overall presentation.
Essential Kitchen Tools for Poaching Salmon
- Large deep frying pan: A large, deep pan used for poaching the salmon.
- Glass or stainless-steel bowl: A bowl used for combining the cucumber and other ingredients for the raita.
- Frying pan: Used for poaching the salmon.
- Plates: Used for serving the poached salmon and raita.
Storing and Freezing Leftover Poached Salmon
- To store leftover poached salmon, let it cool to room temperature before placing it in an airtight container in the refrigerator. It will keep for up to 3 days.
- The cucumber raita can be stored separately in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving.
- For longer storage, you can freeze the poached salmon. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.
- To thaw frozen poached salmon, transfer it to the refrigerator and let it thaw overnight. You can reheat it gently in the microwave or in a covered dish in a low oven until warmed through.
- It's not recommended to freeze the cucumber raita, as the texture of the yogurt and cucumber may change and become watery upon thawing. It's best to make a fresh batch when needed.
Reheating Poached Salmon Without Drying It Out
Preheat your oven to 350°F (175°C). Place the leftover poached salmon on a baking sheet lined with parchment paper or aluminum foil. Loosely cover the salmon with another piece of foil to prevent it from drying out. Bake for 10-15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
For a quicker reheating method, use the microwave. Place the salmon on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power (50%) for 1-2 minutes, or until the salmon is heated through. Be careful not to overheat, as this can cause the fish to become dry and rubbery.
To reheat the cucumber raita, simply transfer it to a microwave-safe bowl and microwave on high for 30-60 seconds, stirring halfway through. Alternatively, you can reheat the raita in a small saucepan over low heat, stirring constantly until it reaches the desired temperature.
If you have an air fryer, you can use it to reheat the poached salmon. Preheat the air fryer to 350°F (175°C) and place the salmon in the basket. Cook for 3-5 minutes, or until the salmon is heated through and the internal temperature reaches 145°F (63°C).
For a cold serving option, simply remove the poached salmon and cucumber raita from the refrigerator and let them come to room temperature for about 15-20 minutes before serving. This method works well if you prefer a chilled salmon dish.
The Surprising Origin of Cucumber Raita
Salmon is an excellent source of high-quality protein, vitamins, and minerals. It is particularly rich in omega-3 fatty acids, which are essential for brain health and may reduce the risk of heart disease. Additionally, cucumber is a hydrating and low-calorie vegetable that contains antioxidants and may promote hydration and aid in weight loss.
Budget-Friendly Poached Salmon Dinner Ideas
The cost-effectiveness of this poached salmon with cucumber raita recipe is quite favorable. The ingredients, such as salmon, cucumber, and yogurt, are generally affordable and readily available. The use of simple and fresh ingredients makes this recipe a cost-effective choice for a household. The approximate cost for a household of 4 people would be around $25-$30, depending on the quality of the ingredients. Overall Verdict: 9/10
Is Poached Salmon With Cucumber Raita Healthy?
The poached salmon with cucumber raita recipe is a relatively healthy dish, offering several nutritional benefits:
- Salmon is an excellent source of omega-3 fatty acids, which support heart and brain health
- Cucumber provides hydration and contains antioxidants and vitamins
- Yogurt is a good source of protein, calcium, and probiotics, which support digestive health
- The recipe uses minimal added fat and relies on herbs and spices for flavor
However, there are a few aspects that could be improved to make the dish even healthier:
- The recipe calls for a significant amount of salt, which could be reduced to lower sodium content
- The use of white wine and vinegar adds some acidity and flavor, but also contributes to the overall calorie count
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of salt used in the poaching liquid and raita, and rely more on herbs and spices for flavor
- Use a low-fat or non-fat yogurt in the raita to reduce calorie and fat content
- Incorporate more vegetables into the dish, such as serving the salmon and raita over a bed of mixed greens or steamed vegetables
- Opt for a whole grain side dish, such as quinoa or brown rice, to add fiber and complex carbohydrates
- Use a smaller portion of salmon per serving, and focus on filling the plate with more vegetables and whole grains to create a balanced meal
Why This Poached Salmon Recipe Is an Editor's Favorite
The poached salmon with cucumber raita recipe is a delightful combination of delicate poached salmon and refreshing cucumber raita. The poaching liquid infuses the salmon with aromatic flavors, while the cucumber raita adds a cool and creamy element to complement the dish. The balance of flavors and textures makes this dish a standout. The recommended wine pairings enhance the overall dining experience, elevating the dish to a culinary masterpiece. This recipe is a perfect choice for a light and elegant meal, showcasing the beauty of simple, high-quality ingredients.
Enhance Your Poached Salmon with Cucumber Raita Recipe with These Unique Side Dishes:
Delicious Alternatives to Poached Salmon With Cucumber Raita
Appetizer and Dessert Ideas to Complement Your Poached Salmon
Why trust this Poached Salmon with Cucumber Raita Recipe:
This recipe guarantees a delightful dining experience. The poached salmon is cooked to perfection, ensuring a tender and moist texture. The cucumber raita adds a refreshing and tangy element, perfectly complementing the salmon. The use of dry white wine and vinegar in the poaching liquid infuses the salmon with a subtle depth of flavor. The fresh mint in the raita provides a burst of freshness. With carefully selected ingredients and precise cooking instructions, this recipe promises a restaurant-quality dish that you can confidently prepare at home.
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