Poached Salmon with Cucumber Sauce for 2

2 Servings

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Poached Salmon with Cucumber Sauce for 2 Ingredients

CUCUMBER SAUCE optional	1 tb Vinegar
1/3 c Plain yogurt	1 sm Onion, sliced
1/4 c Cucumber, finely chopped	1 sm Piece bay leaf
2 tb Parsley, chopped	1 Parsley sprig
FISH	1/2 ts Dill weed dry or sprig fresh
1 c Water	2 Peppercorns or pinch pepper
1 ts Chicken bouillon or cube	2 sm Salmon steaks abt.3/4" thick

Instructions for Poached Salmon with Cucumber Sauce for 2

Peel, seed and chop cucumber. Combine with yogurt and parsley and refrigerate. Heat water to boiling in small skillet or medium saucepan. Add bouillon and stir until dissolved. Add remaining ingredients except salmon and bring to a boil. Turn heat to medium-low and simmer 5 min. Add salmon, cover and simmer 6-8 min or until fish is cooked through (check at backbone). Lift steaks out onto hot platter with an egg turner. Lift onions out and lay over fish. Serve immediately with chilled yogurt-cucumber mixture. Serves 2. Note: Strain cooking liquid from the fish and freeze to use in fish soup another day. MICROWAVE: Heat water at high 1 min in a baking dish just large enough to hold the steaks in a single layer. Add bouillon and stir to dissolve. Stir in remaining ingredients except salmon. Put salmon in baking dish, thick sides to edge. Cover tightly and microwave at high 2 min. Turn baking dish 1/2 turn and microwave 2-3 min more until small ends of steaks flake easily. Let stand covered 3 min, then serve with sauce. Source: Margo Olivers Cookbook for Seniors, Nutritious recipes for 1-2-or more. Shared & tested (stove top) by Elizabeth Rodier July 1993.

Main Ingredient: FishCuisine: Uncategorized