AIP Poached Lemon Dill Salad over Cucumber Rounds

A well rounded appetizer menu should have a seafood option available. Here is a simple, clean and easy to prepare dish that your guests will love. Source the freshest fish possible then poach the night before your get-together to make the day of less stressful for you. The delicious poached salmon salad served on top of the cucumber creates a taste so fresh and sophisticated your guests will marvel at your culinary abilities.

Poached Lemon Dill Salad over Cucumber Rounds
Write a review
Print
Ingredients
  1. 8 oz salmon filet
  2. juice & zest from one lemon
  3. ¼ cup coconut cream
  4. 2 tablespoons minced dill
  5. 2 scallions, thinly sliced
  6. 1/2 tsp. sea salt
  7. 1 cucumber, peeled and cut into 1/4” thick rounds
Instructions
  1. In a small sauté pan, heat about 2” of water until simmering.
  2. Gently lower the skinless salmon filet into the water and poach for 5-7 minutes until cooked through and easily flakes with a fork.
  3. Remove salmon with a spatula and set aside to cool for a few minutes.
  4. Place salmon in a medium bowl and gently break into small chunks with a fork.
  5. Add lemon zest and juice, coconut cream, dill, scallions, and salt and toss together until evenly mixed.
  6. Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
Paleo on the Go http://blog.paleoonthego.com/