Poached Salmon Salad with Cucumber Dressing

Yield: 6 servings (serving size: 1 salad and 3 tablespoons Cucumber Dressing)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 308
  • Fat: 7.2g
  • Saturated fat: 1.2g
  • Protein: 37.9g
  • Carbohydrate: 19.4g
  • Cholesterol: 90mg
  • Iron: 3.6mg
  • Sodium: 891mg
  • Calories from fat: 19%
  • Fiber: 3.2g
  • Calcium: 128mg


  • 1 1/2 cups dry white wine
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 4 parsley sprigs
  • 4 dill sprigs
  • 2 bay leaves
  • 1 lemon, sliced
  • 6 (6-ounce) salmon fillets
  • 1 1/2 cups sugar snap peas, trimmed
  • 1 2 cups torn romaine lettuce
  • 1 1/2 cups trimmed watercress
  • 2/3 cup sliced radishes
  • Cucumber Dressing
  • Cucumber Dressing


  1. Combine first 7 ingredients in a 10-inch skillet. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add salmon, leave uncovered, and simmer 17 minutes or until fish flakes easily when tested with a fork. Remove fish from pan with a slotted spoon. (Salmon may be chilled, if desired.)
  2. Arrange peas in a vegetable steamer. Steam, covered, 3 minutes or until peas are crisp-tender. Drain and plunge peas into ice water; drain. Set aside.
  3. Arrange 2 cups lettuce, 1/4 cup watercress, 1/4 cup peas, and about 2 tablespoons radishes on individual serving plates; top with salmon. Spoon about 3 tablespoons Cucumber Dressing evenly over each serving.
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