Poached Salmon With Cucumber Sauce


4 Salmon fillets - (2" thk, 6 to 8 oz ea)
1 quart Water
2 teaspoons Salt
3 tablespoons Wine vinegar
Dill sprigs for garnish
1 pound Cucumbers peeled, seeded
1 tablespoon White wine vinegar
1 teaspoon Salt
1 small Onion grated
3 tablespoons Lemon juice
1 tablespoon Sugar
3 tablespoons Snipped fresh dill
Salt to taste
Freshly-ground black pepper to taste


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.
This recipe yields 4 servings.




4.0 servings


Monday, November 30, 2009 - 11:05pm



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