Poached Salmon With Cucumber-Dill Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch. Ingredients:
2 cups chablis (or dry white wine) |
2 cups water |
1/2 teaspoon chicken bouillon granule |
6 peppercorns |
4 sprigs fresh dill |
2 bay leaves |
1 celery rib, chopped |
1 small lemon, sliced |
6 (4 ounce) salmon fillets, 1/2-inch thick |
1/3 cup cucumber, peeled, seeded, finely chopped |
1/3 cup nonfat sour cream |
1/3 cup plain fat-free yogurt |
2 teaspoons fresh dill, chopped |
1 teaspoon dijon mustard |
fresh dill sprig (optional) |
Directions:
1. For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
2. Reduce heat and simmer for 10 minutes.
3. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
4. To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
5. To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.
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