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Chilled Salmon With Dill Sauce

Southern.Crockpot'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 2 (3/4 Inch Thick)
  Commercial sour cream 1⁄4 Cup (4 tbs)
  Peeled seeded and thinly sliced cucumber 1⁄4 Cup (4 tbs)
  Dried whole dill weed 1⁄8 Teaspoon
  Lemon wedges 3
Directions

MAKING
1. In a fish poacher or large skillet bring to a boil combining the first 3 ingredients and add salmon.
2. Cover reducing heat and simmer for 8 to 10 minutes until fish flakes easily when tested with a fork.
3. Reserve 1 tablespoon poaching liquid and set aside.
4. Refrigerate salmon in poaching liquid until thoroughly chilled.
5. In a bowl combine 1 tablespoon reserved liquid with sour cream, cucumber and dill-weed, mixing well and chill.
6. Remove salmon from poaching liquid and drain on paper towels.

SERVING
7. Serve salmon with dill sauce and garnishing with lemon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Salmon
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
2

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