Title: Poached Salmon with Cucumber-Dill Sauce
Categories: Fish
Yield: 4 servings
1 English cucumber segment (5")
1/3 c Light sour cream
1 tb Low-fat mayonnaise
Salt; to taste
1/4 ts Dried dill
1 ts Fresh lemon juice
1 c Water; up to 2 c
1 c Dry white wine; up to 2 c
4 Salmon fillets (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.
