Poached Salmon, Cucumber and Pea Salad with Dill

Make poached salmon, cucumber and pea salad with dill, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
150 g Cucumber
60 g Frozen peas
80 g Little gem lettuce
60 g Greek yogurt, 0% fat
1 tsp, about 6 g Dijon mustard
5 g Olive oil
Juice of half a lemon Lemon juice
A small handful, chopped Fresh dill
A teaspoon, chopped Capers
Ingredient notes on the recipe page.

METHOD
1. Put the salmon in a small pan, cover it with cold salted water and bring it to just below a simmer. Cook for eight minutes, turn the heat off and leave it five more, then lift it out, cool, and flake it off the skin.
2. Boil the peas for two minutes and drain. Slice the cucumber thinly, salt it, leave it ten minutes and squeeze it dry.
3. Whisk the yogurt, mustard, lemon, oil, dill and capers together.
4. Toss the cucumber, peas and leaves in half the dressing, lay the salmon over and spoon on the rest.

Contains milk, fish and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/poached-salmon-cucumber-pea-dill-salad

AI-generated images illustrating the recipe.

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