Poached Salmon with Cucumber Sauce
|
Ingredients
| 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Author's 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.
Similar Recipes
main courses, seafood