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

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.