Oh man you guys! This recipe is SO GOOD! Whole30 Poached Salmon with cucumber dill sauce.
I’m a little over two weeks (woohoo! Half way point!) into my fourth whole30 and this is definitely one of my favorite recipes from The Whole30 book! The poached salmon practically melts in your mouth, and the cucumber dill sauce gives it almost a tartar sauce flavor. It’s one of my favorite things!

Here’s what you need:
1/2 cup rice vinegar
juice from 3 lemons- divided–MAKE SURE YOU DO THIS!
1 bay leaf
6 black peppercorns
2 salmon fillets
1/2 cup Mayonnaise
1/4 cup coconut cream
1/2 cucumber, peeled and diced
1/2 shallot
2 sprigs fresh dill, leaves only-chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 lemon, thinly sliced

What you do:
Preheat the oven to 400 degrees F.

For the poaching liquid, combine 2 cups of water with the rice vinegar, juice of 2 lemons (just 2 guys! this is why you divide it!), the bay leaf, and peppercorns in a saucepan. Bring to a boil then removed from heat.

Put the salmon fillets skin-side down in a casserole dish. You need a dish that is deeper than the thickness of the salmon. Pour the poaching mix over the salon and transfer it to the oven for about 15-20 minutes depending on how thick your fillets are.

While you’re waiting for the fillets to poach, mix the juice of the lemon with the mayo, coconut cream, cucumber, shallot, dill, salt, and pepper in a bowl.

Remove the salmon when its finished, and remove from the poaching liquid- or it will keep cooking! Place them on plates and spoon the sauce over the salmon and garnish with you thin lemon slices.

You guys, it’s SO easy, and definitely one of my favorite ways to cook salmon now!

I like to pair mine with a greek salad- romaine, tomatoes, cucumber, and Kalamata olives drizzled with olive oil and red wine vinegar, and it is TO DIE FOR!

Do you love fish!?! What’s you favorite way of cooking it!?