Poached Salmon With Dill Sauce Recipe
Ingredients
| Chicken broth | 1 Can (10oz), undiluted | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/2. cup chopped onion | ||
| 4 (3/4 inch thick) salmon steaks | ||
| 1/2. cup commercial sour cream | ||
| Cucumber | 1/2 Cup (16 tbs), chopped | |
| Dill weed | 1/4 Teaspoon, dried | |
Directions
Add the first 3 ingredients to 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.
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.
Chef
