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Poached Salmon With Dill Sauce

southern.chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Seafood

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