Poached Salmon with Cucumber-Dill Sauce
A succulent fish dish that's made with a creamy sauce that will have your tastebuds tingling with delight!
Yield
4 servingsPrep
5 minCook
10 minReady
15 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 |
english cucumber
|
* | |
⅓ | cup |
sour cream
light or low-fat |
|
1 | tablespoon |
mayonnaise, light
|
|
salt
to taste |
* | ||
¼ | teaspoon |
dill weed
|
|
1 | teaspoon |
lemon juice
fresh |
|
2 | cups |
water
|
|
2 | cups |
white wine
dry |
* |
16 | ounces |
salmon fillets
four 4 ounce fillets |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
english cucumber
|
* |
79 | ml |
sour cream
light or low-fat |
|
15 | ml |
mayonnaise, light
|
|
1 | x |
salt
to taste |
* |
1.3 | ml |
dill weed
|
|
5 | ml |
lemon juice
fresh |
|
473 | ml |
water
|
|
473 | ml |
white wine
dry |
* |
462.4 | ml/g |
salmon fillets
four 4 ounce fillets |
Directions
Cut cucumber in chunks and finely mince in a food processor. Add sour cream, mayonnaise, salt, dill and lemon juice; purée 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 ½ inch 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.