Try this Salmon and Cucumber Sauce recipe, or contribute your own.
Suggest a better descriptionFrom: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:27:22 GMT Cut cucumbers into thin julienne strip after peeling. First cut the cucumber in half length-wise and scoop out the seeds with a teaspoon. Cut the halves into quarters and quarters into crosswise strips about two inches long. Cut these pieces into matchstick-size julienne. Next, in a frying pan, heat 3 tablespoons of butter until bubbling. Add cucumbers and toss over moderately high heat for 2-3 minutes. Season to taste. Remove from pan, stack strips and cut crosswise into fine dice. Toss with 1/4 teaspoon each of vinegar, salt and sugar. Fold in 1 cup sour cream and a sprinkle of minced dill or watercress. Place the salmon fillets over 2 quarts simmering water mixed with 1 tablespoon salt and 1/3 cup of wine vinegar. Steam for 9-10 minutes. Remove salmon, cover and let cool for 20 minutes then chill. Discard poaching broth. Arrange fillets on a platter with watercress or crisp salad greens. Spoon the cucumber sauce over them and serve with baked tomatoes, oven-browned potatoes and a light rye bread. Serves 4. (Adapted from a recipe from "Julia Childs Kitchen") Posted to Master Cook Recipes List, Digest #94
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 135 | ||
Calories from Fat: 104 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.1mg | 9 % | |
Sodium 69mg | 2 % | |
Potassium 148.7mg | 4 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.1g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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