Poached salmon with dill sauce

4 Servings

Ingredients

Quantity Ingredient
1 can Chicken broth; undiluted -10 3/4-ounce
½ cup Dry white wine
½ cup Chopped onion
4 Salmon steaks --3/4-inch thick
½ cup Commercial sour cream
½ cup Chopped cucumber
¼ 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 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@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998

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