Title: Poached Salmon with Cucumber Sauce
Categories: Main, Courses-, Fish
Yield: 4 Servings

-------------------------------CUCUMBER SAUCE-------------------------------
1 lb Cucumber (I used 2 large);
-peeled and seeded
1 tb White wine vinegar
1 ts Salt
1 sm Onion; grated
1 c Sour cream; (I used red.
-fat)
3 tb Lemon juice
1 tb Sugar; (I used only 1 tsp)
3 tb Snipped fresh dill
Salt and pepper-- to taste

-----------------------------------SALMON-----------------------------------
4 Salmon fillets; 2-inch thick
1 qt Water
2 ts Salt
3 tb White wine vinegar; *SEE
-NOTE

----------------------------------GARNISH----------------------------------
Snipped fresh dill

SAUCE: Grate cucumber and toss with vinegar and salt in a colander. Set
aside for 30 minutes to drain. With your hands squeeze juices from
cucumber. Combine cucumber in a mixing bowl with remaining sauce
ingredients and season to taste with salt and pepper.

Skin salmon fillets and remove bones. Fill a wide saucepan with water,
about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3
tablespoons vinegar; adjust proportions accordingly for more or less water.
Bring to a boil. Carefully add salmon to pan and adjust heat until water is
just below simmering -- it should shiver, and not quite bubble. Cook until
fish has turned from translucent to opaque and feels springy to touch,
about 8 minutes.

Remove salmon with a spatula and drain on a paper towel-lined plate.
Transfer to serving platter, garnish with sauce and decorate with dill
sprigs.

MY NOTE: This dish is fabulous! The only thing I would do differently next
time is substitute lemon juice for the wine vinegar in the poaching liquid.
I just felt the wine vinegar didn't impart enough taste to the fish. I had
sauce leftover and used it the next night over red-skinned potatoes.
Yummy...

Recipe by: David Rosengarten- "Taste" TVFN (show # unknown)

Posted to JEWISH-FOOD digest V97 #245 by Linda Shapiro on
Sep 7, 1997