Poached Copper River Salmon with Avocado Sauce & Cucumber Salsa

20 Jun

Copper River salmon is on sale at Central Market this week! This dish came together after I saw the beautiful heirloom tomatoes and baby cucumbers I received from Farmhouse Delivery this week. Despite it looking like a fancy shmancy dish, the preparation is actually very simple, just highlighting the taste of quality seasonal ingredients. The recipe below is given in parts. It’s fastest to start out with the cucumber salsa (which needs a few minutes to marinate and develop flavor), then move on to prepping the salmon, then while the salmon is poaching, prepare the avocado sauce, for dinner in about 45 minutes total.


Recipes below yield 2 servings.

Cucumber Salsa

1 medium English cucumber, peeled and diced (or 2 to 3 baby cucumbers)
1/4 medium red onion, finely chopped
1/4 cup fresh cilantro, roughly chopped
1 jalapeno pepper, finely chopped (with seeds if you want spicy)
2 tbsp lime juice
1 tbsp olive oil
salt and pepper

  • Combine first 5 ingredients in a medium bowl and toss well. Season to taste with salt and pepper (and additional lime juice if desired).
  • Let chill in refrigerator.

Poached Salmon

2 6-oz skinless salmon fillets, of similar thickness (for cooking evenly)
1 or 2 sprigs fresh tarragon, leaves torn off
3 cups vegetable broth
salt and pepper

  • Season salmon on both sides with salt and pepper. Lay fillets in a baking dish just large enough to fit both fillets (8x8x2 for example). Sprinkle tarragon leaves on top of fish. Let sit 5-10 minutes to let salmon reach room temperature.
  • Meanwhile, boil vegetable broth in a small saucepan. Pour boiling broth over salmon until salmon is fully submerged. Cover baking dish (with lid or foil), and let salmon poach for 8-12 minutes (for medium rare to medium doneness).
  • Transfer salmon to plate with a slotted spatula/fish turner.
Avocado Sauce

1 small avocado (or half of a large one)
1/2 cup plain Greek yogurt
1/2 tbsp lime juice
1/2 tsp ground cumin
salt and pepper

  • Scoop out flesh of avocado into a  small food processor. Combine with remaining ingredients and pulse in food processor until sauce is smooth and velvety, seasoning to taste with salt, pepper, and additional lime juice if needed. If sauce is too thick, add in water 1 tbsp at a time until desired consistency.
Putting It Together

1 heirloom tomato, sliced thinly

  • Build a flavor foundation for each plate with approximately 1/4 cup of avocado sauce, spreading it out with the back of a spoon.
  • Place 3 slices of tomato on top of the avocado sauce.
  • Transfer salmon atop the tomato slices.
  • Garnish with cucumber salsa on top of the salmon.
  • Add an additional dollop of avocado sauce on top of cucumber salsa if desired.

Nutrition Facts

Per serving
as calculated by Sparkpeople Recipe Calculator

Calories 630 | Fat 39g | Cholesterol 120mg | Sodium 1299mg
Carbohydrate 18g | Fiber 8g | Sugars 4g | Protein 54g

Vitamin A 15% | Vitamin B-6 59% | Vitamin B-12 87% | Vitamin C 46%
Vitamin D 154% | Vitamin E 13% | Calcium 11%| Folate 28% | Iron 9%

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One Response to “Poached Copper River Salmon with Avocado Sauce & Cucumber Salsa”

  1. What Donna Cooked 01/30/2013 at 4:58 am #

    Hi Donna – we share the same name and passion for cooking it seems!
    I like the sound of your salmon from Alaska – would like to compare to the Tasmanian salmon we eat Down Under.
    Keep up the ‘no drinking thing’ whilst pregnant thing too, difficult at times but definitely worth it! Donna

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