Instructions

1. Pour half bottle of apple cider into a sauté pan, heat over medium heat.
2. Add 2 tablespoons of dry dill weed.
3. Heat to 160 degrees, or until the apple cider begins steaming.
4. Meanwhile, slice the salmon fillet at an angle into four pieces approx. 4 inches long.
5. Once the apple cider has reached temperature, add the salmon pieces to the sauce, skin side down, and reduce heat to low to begin poaching.
6. Cook 2 minutes, then flip and cook 2 minutes on other side.
7. While salmon is poaching, add 1 cup of raspberry-flavored yogurt to bowl, mixing in 1 tbsp. chopped garlic, 1 tbsp. Dijon mustard, ¼ cup of minced green onions, 1 tbsp. of rice wine vinegar and 1 tbsp. extra-virgin olive oil.
8. In a separate bowl, add 2 cups of seeded, sliced cucumbers, 1 tsp. dry dill weed, 1 tbsp. rice wine vinegar, and 1 tbsp. sugar.
9. Stir well.
10. Place salad greens on plating dish, layered with cucumber mixture followed by poached salmon.
11. Top with a dollop of raspberry yogurt sauce.
12. Garnish with fresh blackberries, heirloom tomatoes, green onions and/or deep-fried julienned leeks.