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Title: Poached Salmon with Dill Sauce
Categories: Fish Entree Salmon
Yield: 4 Servings
1 | cn | Chicken broth; undiluted |
10 3/4 | -ounce | |
1/2 | c | Dry white wine |
1/2 | c | Chopped onion |
4 | Salmon steaks | |
3/4 | -inch thick | |
1/2 | c | Commercial sour cream |
1/2 | c | Chopped cucumber |
1/4 | ts | Dried whole dillweed |
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 dillweed, stirring well; chill.
Remove salmon from poaching liquid; drain on paper towels. Serve salmon with dill sauce.
Yield: 4 servings.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
From: Gail Shermeyer <4paws@netrax.Net>
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