Spinach Salad with Poached Salmon and Vodka-Dill Dressing

Poaching salmon gives it a beautiful tender texture and in this salad, it's delicious topped with a creamy vodka-dill dressing. Try it as a tasty, and pretty, brunch dish or light dinner.

Prep Time:  15 minutes
Cook Time: 10 minutes
Yield: 4 Servings


      Poached Salmon

  • 1 TB peppercorns
  • 1 bay leaf
  • 1 sprig fresh dill
  • 1 lemon, thinly sliced
  • 1 onion, thinly sliced
  • 2 tsp kosher salt
  • 1 lb skinless salmon filet, cut into 4, 4 oz pieces


  • 3/4 cup low fat Greek yogurt
  • 2 TB chopped fresh dill
  • 1 ½ TB minced shallot
  • 1 TB lemon flavored vodka
  • ½ tsp kosher salt
  • 4 cups baby spinach
  • 2 cups thinly sliced English cucumber


Combine all salmon poaching ingredients (except salmon!) in a large shallow pan. Fill with enough water to cover salmon, bring to a boil and simmer for 10 minutes for flavors to combine. Add salmon to boiling broth, lower to a simmer, cover, and cook for ~7-8 minutes or until salmon filets are semi-firm and cooked through. Let cool.

As salmon poaches, whisk together yogurt, shallot, dill, vodka, and salt. Arrange spinach and cucumbers across 4 plates. Top each salad with one salmon filet, drizzle with some poaching liquid, and top with vodka-dill sauce.


Salmon can be made ahead and chilled before serving. Be sure to drizzle filet with some poaching liquid before storing to reserve for the salad. Vodka dill sauce can also be made ahead to speed preparation. This dish would be beautiful served on a platter with a single 1 lb piece of salmon. In this case poach for 10 minutes to cook through.