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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. cucumbers, peeled and seeded
1 tbsp. white wine vinegar
1 tsp. salt
1 sm. onion, grated
1 cup sour cream
3 tbsp. lemon juice
1 tbsp. sugar
3 tbsp. snipped fresh dill
Salt and pepper, to taste
Salmon:
4 salmon fillets, 2-inches thick
1 qt. water
2 tsp. salt
3 tbsp. white vinegar
Fresh dill, for garnish
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Directions:
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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.
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Comments from Anonymous
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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.
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