Poached Salmon on Cucumber Puree

A Nordic dish that’s hearty and filling yet fresh. Enjoy all year long. I used the best looking wild, line-caught salmon my local fish monger had. I even sliced off a little “sushi” sample prior to poaching. Wonderful.

Ingredients:

• Salmon steak
• Cucumbers Kirby or English
• Fresh or dry dill
• Fresh garlic
• Almond slivers
• Lemon

Instructions:

Slice the cucumbers length wise, remove seeds with a spoon and place in your blender along with a clove of garlic, big pinch of dill, 1 tsp. each of salt, pepper & 1/2 tsp. of onion powder. Puree until smooth. Lightly toast the almond slices or slivers in a small skillet with a little brown sugar. Take care not to burn them. Poach the salmon steaks. Since the cucumber puree has settled a bit, re-blend and pour a little pond on the plate and gently place the salmon and finish with almonds. In this case I accompanied the salmon with roasted heirloom carrots from my local farmer’s market.