Poached Salmon with Cucumber Dill Sauce
Serving Size / Yield
- 2 C. chablis or other dry white wine
- 2 C. water
- 1/2 tsp. chicken-flavored bouillon granules
- 6 peppercorns
- 4 sprigs fresh dill
- 2 bay leaves
- 1 rib celery, washed, ends removed, chopped
- 1 small lemon, sliced
- 6 salmon fillets, 1/2-in. thick (about 4 oz. each)
- Cucumber Dill Sauce:
- 1/3 C. peeled, seeded, finely chopped cucumber
- 1/3 C. reduced-fat sour cream
- 1/3 C. plain non-fat yogurt
- 2 tsp. chopped fresh dill (or more to taste)
- 1 tsp. Dijon mustard or to taste
- Fresh sprigs of dill for garnish, optional
To make the salmon: In a large, deep skillet combine the wine, water, bouillon, peppercorns, dill, bay leaves, celery and lemon. Bring to a boil; cover, reduce heat and simmer for 10 minutes. Add the salmon to the mixture, cover and cook for 10 minutes or until the fish flakes easily. Using a slotted spoon, transfer the salmon to a platter -- discard the poaching liquid. Cover and chill the salmon thoroughly. To make the cucumber-dill sauce: In a small bowl, mix together all the sauce ingredients. To serve, place fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs.
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