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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Dairy Fish, Main dishes 4 Servings

INGREDIENTS

1 cn Chicken broth; undiluted -10 3/4-ounce
1/2 c Dry white wine
1/2 c Chopped onion
4 Salmon steaks –3/4-inch thick
1/2 c Commercial sour cream
1/2 c Chopped cucumber
1/4 ts Dried whole dillweed

INSTRUCTIONS

Combine first 3 ingredients in 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 dillweed,
stirring well; chill.
Remove salmon from poaching liquid; drain on paper towels. Serve salmon
with dill sauce.
Yield: 4 servings.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,
1998

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