Title: Poached Salmon with Cucumber-Dill Sauce
Categories: Fish Salmon
Yield: 4 Servings
| 1 | | 5" length of English cucumbe |
| 1/3 | c | Light sour cream |
| 1 | tb | Low-fat mayonnaise |
| | | Slat to taste |
| 1/4 | ts | Dried dill |
| 1 | ts | Fresh lemon juice |
| 1 | | -2 cups water |
| 1 | | -2 cups dry white wine |
| 4 | | Salmon fillets (about 1 lb.) |
Cut cucumber in chunks and finely mince in a food processor. Add sour
cream, mayonnaise, salt, dill and lemon juice; puree until smooth. In a
saucepan or skillet that can hold salmon in a single layer, place enough
water and wine in equal amounts to cover fillets (or use all water). Bring
to a boil. Add salmon, redeuce heat and simmer 5 minutes for 1/2" thick
fillets. Test a fillet to make sure slamon is cooked through. remove
salmon from liquid and drain briefly on paper towels. place on dinner
plates and spoon a ribbon of sauce over the salmon. Columbus
Ledger-Enquirer