Poached Salmon With Dill Sauce Recipe

Summary

Difficulty LevelEasyCourseAppetizer
MethodFreeze ChillMain IngredientSeafood

Ingredients

 
1 (10 3/4 ounce) can chicken broth, undiluted
 
1/2 cup dry white wine
 
1/2. cup chopped onion
 
4 (3/4 inch thick) salmon steaks
 
1/2. cup commercial sour cream
 
1/2 cup chopped cucumber
 
1/4 teaspoon dried whole dillweed

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 2 tablespoons poaching liquid; set aside.
Refrigerate salmon in remaining poaching liquid until chilled.
Combine 2 tablespoons reserved liquid, sour cream, cucumber, and dill weed, stirring well; chill.
Remove salmon from poaching liquid; drain on paper towels.

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