Salmon & Cucumber Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
6-8 ounces each |
*
|
| 2 | Quarts |
water
|
*
|
| 1 | tablespoon |
salt
|
|
| 1 | cup |
white wine vinegar
|
|
| Cucumber sauce | |||
| 3 | Teaspoons |
butter
|
*
|
| ¼ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
vinegar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
6-8 ounces each |
*
|
| 2 | Quarts |
water
|
*
|
| 15 | ml |
salt
|
|
| 237 | ml |
white wine vinegar
|
|
| Cucumber sauce | |||
| 3 | Teaspoons |
butter
|
*
|
| 1.3 | ml |
sugar
|
|
| 1.3 | ml |
vinegar
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
sour cream
|
|
Directions
Cut cucumbers into thin julienne strip after peeling.
First cut the cucumber in half length-wise and scoop out the seeds with a teaspoon.
Cut the halves into quarters and quarters into crosswise strips about two inches long.
Cut these pieces into matchstick-size julienne.
Next, in a frying pan, heat 3 tablespoons of butter until bubbling.
Add cucumbers and toss over moderately high heat for 2 to 3 minutes.
Season to taste.
Remove from pan, stack strips and cut crosswise into fine dice.
Toss with ¼ teaspoon each of vinegar, salt and sugar.
Fold in 1 cup sour cream and a sprinkle of minced dill or watercress.
Place the salmon fillets over 2 quarts simmering water mixed with 1 tablespoon salt and ⅓ cup of wine vinegar.
Steam for 9 to 10 minutes.
Remove salmon, cover and let cool for 20 minutes then chill.
Discard poaching broth.
Arrange fillets on a platter with watercress or crisp salad greens.
Spoon the cucumber sauce over them and serve with baked tomatoes, oven-browned potatoes and a light rye bread.
