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Gluten-Free Poached Salmon with RC Cucumber Dill Sauce

An elegant, chilled gluten-free entree featuring tender salmon fillets gently poached in a Court-Bouillon enriched with RC Hearty Foundations® Smart Sodium 400® Seafood Base, RC Umami Sensations® Fish Sauce Powder, and RC Dill Sauce, paired with a creamy sour cream cucumber-dill dressing.

Yield / Servings

12 Portions (6 oz. Fillets)

Category

Seafood Entrees / Gluten-Free Finfish

Filed Under: Seafood Entrees Reduced Sodium Seafood Bases Umami Sensations® Creamy Dressing Mixes Gluten-Free / Low Sodium

Ingredients

15 Components
Court-Bouillon Poaching Liquid:
Water ½ gallon
Dry White Wine 1 qt.
RC Hearty Foundations® Smart Sodium 400® Seafood Base 2 oz.
RC Umami Sensations® Fish Sauce Powder 1 tsp.
RC Dill Sauce Prepared according to label 8 oz.
Celery Sliced 2 ribs
Shallots Peeled and sliced 3 count
Whole Black Peppercorns 6–8 count
Fresh Parsley Stems 6 stems
Fresh Thyme 2 sprigs
Whole Bay Leaves 2 count
Fish Portion:
Salmon Fillets (6 oz. each) Trimmed & pin bones removed 12 count
Cucumber Dill Sauce:
RC Creamy Cucumber and Dill Dressing Mix Prepared according to label 1 qt.
Sour Cream 1 cup

Preparation Steps

1
Prepare Court-Bouillon Liquid

In a saucepan, combine ½ gallon water, 1 qt. white wine, 2 oz. RC Hearty Foundations® Smart Sodium 400® Reduced Sodium Seafood Base, 1 tsp. RC Umami Sensations® Fish Sauce Powder, 8 oz. prepared RC Dill Sauce, 2 bay leaves, sliced celery, sliced shallots, peppercorns, parsley stems, and thyme sprigs. Bring to a rapid boil.

2
Poach Salmon Fillets

Pour boiling court-bouillon liquid into a 2½-inch deep hotel pan and maintain a gentle simmer on the range top. Submerge 12 trimmed (6 oz.) salmon fillets into the liquid. Simmer gently until salmon reaches an internal temperature of 145°F.

3
Chill Fish & Reserve Broth

Remove poached salmon fillets using a slotted spatula and place on parchment-lined sheet pans. Refrigerate immediately until internal temperature drops to 40°F. Strain poaching liquid and reserve for additional fish poaching or seafood soup stock.

4
Blend Creamy Cucumber Dill Sauce

Prepare RC Creamy Cucumber and Dill Dressing Mix according to package directions and measure 1 qt. into a mixing bowl. Whisk in 1 cup sour cream until smooth and glossy. Cover and refrigerate.

5
Plate & Serve

Arrange cold poached salmon fillets on top of micro-greens or baby mesclun greens. Spoon prepared chilled Cucumber Dill Dressing over two-thirds (⅔) of each salmon fillet. Garnish with fresh chives or dill sprigs and serve immediately.

Chef Notes & Wellness Advantage

Smart Sodium Court-Bouillon: Incorporating RC Hearty Foundations® Smart Sodium 400® Reduced Sodium Seafood Base delivers full-bodied, authentic ocean flavor into the poaching liquid while keeping sodium levels within strict dietary guidelines.

Layered Herb Infusion: Adding RC Dill Sauce directly into the poaching court-bouillon steam-infuses dill aromatics deep into the fish flesh, which is then reinforced by the cold RC Creamy Cucumber and Dill Dressing topping.

Broth Recycling: The strained court-bouillon liquid is packed with natural gelatin, white wine, and herb notes—perfect for freezing and using as a base for future seafood chowders or risottos.