Poached Salmon with Cucumber Sauce

Servings: 4 servings

INGREDIENTS

MMMMM-----------------------CUCUMBER SAUCE----------------------------
1 lb Cucumber (I used 2 large);
-peeled and seeded
1 tb White wine vinegar
1 ts Salt
1 sm Onion; grated
1 c Sour cream; (I used red.
-fat)
3 tb Lemon juice
1 tb Sugar; (I used only 1 tsp)
3 tb Snipped fresh dill
Salt and pepper-- to taste

INSTRUCTIONS

For the cucumber 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.

CHEF COMMENTS

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 didn't impart enough taste to the fish. I had sauce leftover and used it the next night over red-skinned potatoes. Yummy.

Tagged: maincourses, salmon, seafood add tags

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