Poached salmon with cucumber-dill sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 5\" length of English cucumbe | |
| ⅓ | cup | Light sour cream |
| 1 | tablespoon | Low-fat mayonnaise |
| Slat to taste | ||
| ¼ | teaspoon | Dried dill |
| 1 | teaspoon | Fresh lemon juice 2 cups water 2 cups dry white wine |
| 4 | Salmon fillets (about 1 lb.) | |
Directions
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 ½" 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