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[edit] Ingredients
4 |
Salmon fillets - (2" thk, 6 to 8 oz ea) |
1 |
quart Water |
2 |
teaspoons Salt |
3 |
|
|
Dill sprigs for garnish |
1 |
pound Cucumbers peeled, seeded |
1 |
tablespoon White wine vinegar |
1 |
teaspoon Salt |
1 |
small Onion grated |
1 |
cup Sour cream |
3 |
tablespoons Lemon juice |
1 |
tablespoon Sugar |
3 |
tablespoons Snipped fresh dill |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
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. |
Step 4 |
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[edit] About Poached Salmon With Cucumber Sauce
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