Poached Salmon with Cucumber Sauce

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Poached Salmon with Cucumber Sauce Ingredients

CUCUMBER SAUCE	Salt and pepper-- to taste
1 lb Cucumber (I used 2 large);	SALMON
1 tb White wine vinegar	4 Salmon fillets; 2-inch thick
1 ts Salt	1 qt Water
1 sm Onion; grated	2 ts Salt
1 c Sour cream; (I used red.	3 tb White wine vinegar; *SEE
3 tb Lemon juice	GARNISH
1 tb Sugar; (I used only 1 tsp)	Snipped fresh dill
3 tb Snipped fresh dill

Instructions for Poached Salmon with Cucumber Sauce

SAUCE: Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper. Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes. Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs. MY NOTE: This dish is fabulous! The only thing I would do differently next time is substitute lemon juice for the wine vinegar in the poaching liquid. I just felt the wine vinegar didnt impart enough taste to the fish. I had sauce leftover and used it the next night over red-skinned potatoes. Yummy... Recipe by: David Rosengarten- "Taste" TVFN (show # unknown) Posted to JEWISH-FOOD digest V97 #245 by Linda Shapiro on Sep 7, 1997

Main Ingredient: FishCuisine: Uncategorized

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