Name: Poached Salmon Steaks with Cucumber Sauce
Ingredients: 2 c Water; 2 ts Salt; 1 tb Lemon Juice; 2 Salmon Steaks; 1 Cucumber; Unpeeled; 1/2 c Sour Cream; 1 ts Minced Parsley; 1/4 ts Grated Onion; 1/2 ts Lemon Juice; 1/4 ts Salt; 1 ds Pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Jewish	Bhg cooking, Fish & seaf, Main dishes	2	Servings

INGREDIENTS

2	c	Water
2	ts	Salt
1	tb	Lemon Juice
2		Salmon Steaks
1		Cucumber; Unpeeled
1/2	c	Sour Cream
1	ts	Minced Parsley
1/4	ts	Grated Onion
1/2	ts	Lemon Juice
1/4	ts	Salt
1	ds	Pepper

INSTRUCTIONS

Heat water with 2 tsp salt and 1 tbs lemon juice to a boil. Add salmon and
simmer 12 minutes. Remove salmond with a slotted spatula; chill.
Meanwhile, prepare cucumber sauce; shred enough cucumber to measure 1/4 cup
(do not drain). Add sour cream, parsley, onion, 1/2 tsp lemon juice, 1/;4
tsp salt and pepper. Blend well and chill. Arrange salmon on lettuce. Serve
with lemon wedges and cucumber sauce.
Recipe by: Better Homes and Gardens Cooking For Two
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on
Nov 07, 1998, converted by MM_Buster v2.0l.

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