Independence Day is today and here in St. Louis the temps should reach a scorching 100F degrees or more with the heat index. That’s not factoring in the high humidity. That’s when cooking indoors vs. barbecuing is a must. This Poached Salmon with Cucumber Ribbon Salad isn’t just refreshing but will give you the energy needed to withstand the heat.
Last week I shared a couple of holiday desserts like my No-Bake Berry Tart and my Red, White, & Blue Cookies. Both desserts will be enjoyed by all straight through the weekend.
I know most of you will probably be outside grilling even in the heat, I get it! However, many of you will have friends and relatives in town for the next few days which means not just one meal but multiple dinners.
With that in mind my Poached Salmon with Cucumber Ribbon Salad is a light, refreshing and healthy alternative to most of that grub food served on the fourth. Who says every meal has to be artery clogging? Whatever leftovers you might have can be served the next day with eggs for breakfast, in a wrap for lunch, added to greens for a salad or even a Salmon Nicoise with potatoes, tomatoes, green beans and olives for lunch or dinner. The possibilities are endless!
Poaching fish is one of the easiest things you can do. Place your fish in a warm bath for a period of time to slowly cook before removing from the pot and serving. Your bath can have ingredients added to the poaching liquid like:
or just water. It’s really whatever you want. Adding additional ingredients to your water will definitely enhance the flavor of your food but it’s not a requirement. It’s totally up to you.
This dish makes a court bouillon – (a flavorful liquid in which to poach foods), then removed from the liquid and finished off with a simple topping from a sauce to a salsa. There are many recipes for court bouillon. If you’re not a fan of mine check out the varieties online.
If you don’t feel like creating this recipe all at once you can certainly make the court bouillon a day ahead eliminating one extra step. I would suggest if you have the time, make this recipe a day ahead. Store the poached salmon in the refrigerated, covered with plastic wrap, and the cucumber ribbon salad no more than a day ahead or the day of, and refrigerate until ready to plate with the salmon. Working in steps makes everything a breeze, in my opinion.
This would be ideal served with my Chilled Avocado, Cucumber, and Melon Soup if you’re not opposed to having cucumber in another dish. I especially like serving this in shot glasses for a simple and cold appetizer.
You might also like to set on the table my Roasted Red Pepper Hummus for a healthy nibble before serving the entree. In addition a nice bowl of fresh fruit to accompany this light entree would be ideal.
Whether you serve the Poached Salmon with Cucumber Ribbon Salad as the only entree or have several, everyone is sure to enjoy it – at least those that love salmon.
I hope everyone enjoys the day with family and friends. Be Safe & Happy 4th of July!
Hungry for more? Savor these!
Baked Salmon with Avocado Mango Salsa over Coconut Lime Rice
Salmon Poached in Coconut Milk
Salmon Stir-Fry with Zucchini Pasta
Tools Used to Make Poached Salmon with Cucumber Ribbons:
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