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4 servings
suggest servings
| 1 | each | english cucumber | |
| 1/3 | cup | sour cream | light or low-fat |
| 1 | tablespoon | mayonnaise, light | |
| 1 | x | salt | to taste |
| 1/4 | teaspoon | dill weed | |
| 1 | teaspoon | lemon juice | fresh |
| 2 | cups | water | |
| 2 | cups | white wine | dry |
| 4 | each | salmon fillets |
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 inch thick fillets. Test a fillet to make sure slamon 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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 40mg | 2% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 3% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ideas on the amount of food for serving a crowd of about 100 people....
Sounds very good, and would look nice on the Thanksgiving table. Peggy Dieu
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