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| Poached Salmon with Cucumber-Dill Sauce
one 5" length of English cucumber
1/3 cup of light sour cream
1 tablespoon of low-fat mayonnaise
Salt to taste
1/4 teaspoon of dried dill
1 teaspoon of fresh lemon juice
1 -2 cups of water
1 -2 cups of dry white wine
4 Salmon fillets (about 1 lb.)
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, reduce heat and simmer 5 minutes for 1/2" thick fillets. Test a fillet to make sure salmon 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. Yields: 4 Servings
Columbus Ledger-Enquirer From Geminis MASSIVE MealMaster collection
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Cookbooks - Fish
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