Chilled Salmon With Dill Sauce Recipe
Summary
Ingredients
1 (10 3/4-ounce) can chicken broth undiluted
1/2 cup dry white wine
1/2 cup chopped onion
2 (3/4-inch thick) salmon steaks
1/4 cup commercial sour cream
1/4 cup peeled, seeded, and thinly sliced cucumber
1/8 teaspoon dried whole dillweed Lemon wedges
Directions
Combine first 3 ingredients in a fish poacher or large skillet; bring to a boil, and add salmon.
Cover, reduce heat, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork.
Reserve 1 tablespoon poaching liquid; set aside.
Refrigerate salmon in poaching liquid until thoroughly chilled.
Combine 1 tablespoon reserved liquid with sour cream, cucumber, and dill-weed, mixing well; chill.
Remove salmon from poaching liquid; drain on paper towels.
Serve salmon with dill sauce.
Garnish with lemon.
Cover, reduce heat, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork.
Reserve 1 tablespoon poaching liquid; set aside.
Refrigerate salmon in poaching liquid until thoroughly chilled.
Combine 1 tablespoon reserved liquid with sour cream, cucumber, and dill-weed, mixing well; chill.
Remove salmon from poaching liquid; drain on paper towels.
Serve salmon with dill sauce.
Garnish with lemon.
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