Salmon & Cucumber Sauce

This chilled salmon with cucumber sauce is Scandinavian-inspired elegance on a plate. The fillets get a gentle steam over vinegar-spiked water, then cool and chill before being served cold on a bed of greens with a creamy, dill-flecked cucumber sauce spooned over the top.

The cucumber sauce is worth making on its own. Julienned cucumber strips get a quick sauté in bubbling butter to soften their raw crunch, then get diced fine and tossed with vinegar, a pinch of sugar, and salt. Folded into sour cream with fresh dill or watercress, the result is cool, tangy, and herbal with just enough richness from the butter and cream.

Steaming the salmon over simmering water with salt and wine vinegar is a gentler cooking method than poaching directly in liquid. The steam cooks the fish evenly without waterlogging it, and the vinegar in the steam adds a subtle acidity that seasons the fillets from the outside in.

Nine to ten minutes of steaming is all it takes. The salmon should be just cooked through and still moist. It firms up slightly as it cools and chills, so err on the side of slightly underdone.

Chef Tips

• Seed the cucumber before julienning. The watery seed pocket releases liquid and thins out the sauce.
• Sauté the cucumber strips briefly, just 2-3 minutes. You want them softened but still with a bit of snap, not limp.
• Let the salmon cool 20 minutes at room temperature before refrigerating. Going straight to the fridge can cause the exterior to toughen.
• Assemble the plate just before serving. The cucumber sauce is best at cool (not ice-cold) temperature where its flavors are most vibrant.

Variations

• Use fresh dill for a classic Scandinavian pairing, or watercress for a peppery, British accent.
• Replace sour cream with Greek yogurt for a lighter, tangier sauce.
• Serve with gravlax-style garnishes: capers, thinly sliced red onion, and pumpernickel toasts.