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Recipe Poached Salmon with Cucumber-Dill Sauce (Seafood)

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Required Ingredients:

  • Salmon:
  • 2 cups Chablis or other dry white wine
  • 2 cups water
  • 1/2 teaspoon chicken-flavored bouillon granules
  • 6 peppercorns
  • 4 sprigs fresh dillweed
  • 2 bay leaves
  • 1 rib celery, chopped
  • 1 small lemon, sliced
  • 6 (4 ounce) fillets salmon, 1/2 inch thick
  •  
  • Cucumber-Dill Sauce:
  • 1/3 cup peeled, seeded, and finely chopped cucumber
  • 1/3 cup fat-free sour cream
  • 1/3 cup fat-free plain yogurt
  • 2 teaspoons chopped fresh dillweed
  • 1 teaspoon Dijon mustard
  • Fresh dillweed sprigs (optional)

Preparing/Cooking:

  • To make the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet.
  • Bring to a boil; cover, reduce heat, and simmer for 10 minutes.
  • Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
  • Transfer the salmon to a platter, using a slotted spoon.
  • Cover, and chill thoroughly.
  • Discard the liquid mixture remaining in the skillet.
  • To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.
  • To serve, place the fillets on individual serving plates.
  • Spoon the sauce evenly over the fillets.
  • Garnish with fresh dillweed sprigs, if using.
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