Poached Salmon with Cucumber Dill Sauce
By á-4084
Ingredients
- 1 medium cucumber(s), seedless
- 1 small uncooked onion(s), red, peeled and thinly sliced
- 1/4 cup(s) red wine vinegar
- 1 tsp sugar
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 1 1/2 Tbsp dill, fresh, minced or 1 tsp dried
- 1 clove(s) (medium) garlic clove(s), minced
- 1 1/2 tsp horseradish sauce
- 8 oz plain fat free yogurt (I use greek yogurt)
- 3 cup(s) vegetable broth
- 3/4 cup(s) table wine, white, dry
- 1/2 medium (medium) lemon(s), cut into 3 slices
- 2 Tbsp dill, or 4 sprigs
- 1 1/4 pound(s) uncooked Atlantic salmon fillet(s), four 5 oz fillets
- 1 Tbsp capers, optional
Details
Preparation
Step 1
To make sauce, cut cucumber in half lengthwise; scrape out any seeds. Cut halves diagonally into very thin slices; place in a large bowl with onion. Add vinegar, sugar, salt and pepper. Let stand at room temperature 1 hour, stirring occasionally. Drain cucumbers. Into yogurt, stir dill, garlic and horseradish. Stir yogurt mixture into cucumbers. Chill in refrigerator.
In a deep skillet, bring stock, wine, lemon and dill to boil. Reduce heat; simmer liquid 5 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Using two spatulas, transfer salmon to individual plates.
Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers, if desired.
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