| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Jewish | Bhg cooking, Fish & seaf, Main dishes | 2 | Servings |
INGREDIENTS
| 2 | c | Water |
| 2 | t | Salt |
| 1 | T | Lemon Juice |
| 2 | Salmon Steaks | |
| 1 | Cucumber, Unpeeled | |
| 1/2 | c | Sour Cream |
| 1 | t | Minced Parsley |
| 1/4 | t | Grated Onion |
| 1/2 | t | Lemon Juice |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 29.9mg
Sodium: 2672.8mg
Potassium: 308.9mg
Carbohydrates: 5.7g
Fiber: 1.2g
Sugar: 4.4g
Protein: 2.2g