Poached salmon with dill sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chicken broth; undiluted -10 3/4-ounce |
| ½ | cup | Dry white wine |
| ½ | cup | Chopped onion |
| 4 | Salmon steaks --3/4-inch thick | |
| ½ | cup | Commercial sour cream |
| ½ | cup | Chopped cucumber |
| ¼ | teaspoon | Dried whole dillweed |
Directions
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@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998