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Poached Salmon with Cucumber Dill Sauce Recipe

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This recipe for Poached Salmon with Cucumber Dill Sauce is from The ST. ANSLEMS ANGLICAN CHURCH Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2C water
2C Chablis or other dry white wine
1/2t chicken flavored bouillon granules
6 peppercorns
4 sprigs fresh dill weed
2 bay leaves
1 rib celery, chopped
1 small lemon, sliced
6 salmon fillets, 1/2" thick (4 ounces each)

Cucumber Dill Sauce
1/3C peeled, seeded, finely chopped cucumber
1/3C fat free sour cream
1/3C fat free plain yogurt
2t chopped fresh dilweed
1t Dijon mustard
Directions:
Directions:
Combine wine, water, bouillon, peppercorns, dillweed, bay leaves, celery and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add salmon to the mixture and cook for 10 minutes or until the fish flakes easily.

Transfer salmon to a platter, using a slotted spoon. Cover and chill thoroughly. Discard the liquid mixture remaining in the skillet.

In a medium bowl, mix all sauce ingredients.

Serve fillets on individual serving plates. Spoon the sauce evenly over the fillets.

 

 

 

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