Poached salmon steaks with cucumber sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Lemon Juice |
| 2 | Salmon Steaks | |
| 1 | Cucumber; Unpeeled | |
| ½ | cup | Sour Cream |
| 1 | teaspoon | Minced Parsley |
| ¼ | teaspoon | Grated Onion |
| ½ | teaspoon | Lemon Juice |
| ¼ | teaspoon | Salt |
| 1 | dash | Pepper |
Directions
Heat water with 2 tsp salt and 1 tbs lemon juice to a boil. Add salmon and simmer 12 minutes. Remove salmond with a slotted spatula; chill.
Meanwhile, prepare cucumber sauce; shred enough cucumber to measure ¼ cup (do not drain). Add sour cream, parsley, onion, ½ tsp lemon juice, 1/;4 tsp salt and pepper. Blend well and chill. Arrange salmon on lettuce. Serve with lemon wedges and cucumber sauce.
Recipe by: Better Homes and Gardens Cooking For Two Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Nov 07, 1998, converted by MM_Buster v2.0l.