Poached Salmon with Cucumber Sauce for 2
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cucumber sauce | |||
| ⅓ | cup |
yogurt, plain
|
|
| ¼ | cup |
cucumbers
finely chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| Fish | |||
| 1 | cup |
water
|
|
| 1 | teaspoon |
chicken broth
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | small |
onions
sliced |
|
| 1 | small |
bay leaves
piece |
*
|
| 1 | each |
parsley sprigs
|
*
|
| ½ | teaspoon |
dill weed
|
|
| 2 | each |
peppercorns
|
*
|
| 2 | small |
salmon steaks
3/4 inch thick |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cucumber sauce | |||
| 79 | ml |
yogurt, plain
|
|
| 59 | ml |
cucumbers
finely chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| Fish | |||
| 237 | ml |
water
|
|
| 5 | ml |
chicken broth
|
|
| 15 | ml |
vinegar
|
|
| 1 | small |
onions
sliced |
|
| 1 | small |
bay leaves
piece |
*
|
| 1 | each |
parsley sprigs
|
*
|
| 2.5 | ml |
dill weed
|
|
| 2 | each |
peppercorns
|
*
|
| 2 | small |
salmon steaks
3/4 inch thick |
*
|
Directions
Peel, seed and chop cucumber.
Combine with yogurt and parsley and refrigerate.
Heat water to boiling in small skillet or medium saucepan.
Add bouillon and stir until dissolved.
Add remaining ingredients except salmon and bring to a boil.
Turn heat to medium-low and simmer 5 minutes.
Add salmon, cover and simmer 6 to 8 minutes or until fish is cooked through (check at backbone).
Lift steaks out onto hot platter with an egg turner.
Lift onions out and lay over fish.
Serve immediately with chilled yogurt-cucumber mixture.
