Chilled Salmon with Dill Sauce Recipe
Ingredients
| Chicken broth | 1 Can (10oz) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salmon steaks - 2 (3/4-inch thick) | ||
| Commercial sour cream - 1/4 cup | ||
| Cucumber - 1/4 cup peeled, seeded, and thinly sliced | ||
| Dill weed | 1/8 Teaspoon, dried | |
| Lemon wedges | ||
Directions
MAKING
1. In a fish poacher or large skillet bring to a boil combining the first 3 ingredients and add salmon.
2. Cover reducing heat and simmer for 8 to 10 minutes until fish flakes easily when tested with a fork.
3. Reserve 1 tablespoon poaching liquid and set aside.
4. Refrigerate salmon in poaching liquid until thoroughly chilled.
5. In a bowl combine 1 tablespoon reserved liquid with sour cream, cucumber and dill-weed, mixing well and chill.
6. Remove salmon from poaching liquid and drain on paper towels.
SERVING
7. Serve salmon with dill sauce and garnishing with lemon.
1. In a fish poacher or large skillet bring to a boil combining the first 3 ingredients and add salmon.
2. Cover reducing heat and simmer for 8 to 10 minutes until fish flakes easily when tested with a fork.
3. Reserve 1 tablespoon poaching liquid and set aside.
4. Refrigerate salmon in poaching liquid until thoroughly chilled.
5. In a bowl combine 1 tablespoon reserved liquid with sour cream, cucumber and dill-weed, mixing well and chill.
6. Remove salmon from poaching liquid and drain on paper towels.
SERVING
7. Serve salmon with dill sauce and garnishing with lemon.
Chef
