| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
English |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
|
5" length of English cucumbe |
| 1/3 |
c |
Light sour cream |
| 1 |
tb |
Low-fat mayonnaise |
|
|
Slat to taste |
| 1/4 |
ts |
Dried dill |
| 1 |
ts |
Fresh lemon juice 2 cups water 2 cups dry white wine |
| 4 |
|
Salmon fillets (about 1 lb.) |
INSTRUCTIONS
Cut cucumber in chunks and finely mince in a food processor. Add sour
cream, mayonnaise, salt, dill and lemon juice; puree until smooth. In a
saucepan or skillet that can hold salmon in a single layer, place enough
water and wine in equal amounts to cover fillets (or use all water). Bring
to a boil. Add salmon, redeuce heat and simmer 5 minutes for 1/2" thick
fillets. Test a fillet to make sure slamon is cooked through. remove
salmon from liquid and drain briefly on paper towels. place on dinner
plates and spoon a ribbon of sauce over the salmon. Columbus
Ledger-Enquirer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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