Poached Salmon With Dill Sauce
|Canned chicken broth||10 3⁄4 Ounce, undiluted (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Salmon steaks||4 (About 3/4 Inch Thick)|
|Sour cream||1⁄2 Cup (8 tbs) (Use Commercial)|
|Chopped cucumber||1⁄2 Cup (8 tbs)|
|Dried dill weed||1⁄4 Teaspoon (Use Whole Ones)|
Add the first 3 ingredients to 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 dill weed, stirring well; chill.
Remove salmon from poaching liquid; drain on paper towels.