Poached Salmon with Cucumber Dill Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Serve chilled. Nice dish to make in advance in the summer. Ingredients:
24 oz salmon fillets (6 4oz fillets) |
2 cups dry white wine |
2 cups water |
1/2 teaspoon chicken bouillon granules |
6 peppercorns |
4 oz (4 sprigs) fresh dill |
2 oz (2 leaves) bay leaves |
1/4 cup celery, chopped |
1/4 cup (1 lemon) lemon, sliced |
24 ounce salmon, 1/2 inch thick (fillets) |
1/3 cup peeled, seeded, and finely chopped cucumber |
1/3 cup fat-free sour cream |
1/3 cup fat-free yogurt |
2 teaspoons chopped fresh dill |
1 teaspoon dijon mustard |
1 oz fresh dill sprigs (optional 6 sprigs) |
Directions:
1. Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
2. Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.
3. To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.
4. To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using.
|
|