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.
