Title: Poached Salmon with Dill Sauce
Categories: Fish Entree Salmon
Yield: 4 Servings

1	cn	Chicken broth; undiluted
10 3/4		-ounce
1/2	c	Dry white wine
1/2	c	Chopped onion
4		Salmon steaks
3/4		-inch thick
1/2	c	Commercial sour cream
1/2	c	Chopped cucumber
1/4	ts	Dried whole dillweed

Combine first 3 ingredients in a fish poacher or large skillet; bring to a boil, and add salmon. Cover, reduce heat, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Reserve 2 tablespoons poaching liquid; set aside. Refrigerate salmon in remaining poaching liquid until chilled.

Combine 2 tablespoons reserved liquid, sour cream, cucumber, and dillweed, stirring well; chill.

Remove salmon from poaching liquid; drain on paper towels. Serve salmon with dill sauce.

Yield: 4 servings.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

From: Gail Shermeyer <4paws@netrax.Net>

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