Name: Poached Salmon with Cucumber-Dill Sauce
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.)

In prayer we do not “prevail on” God, but rather prevail on ourselves to submit to God. True, the language of “prevailing on God” is often used in regard to prayer, but it is an accommodation to human weakness. Even when Jacob “prevailed on God,” what really happened is that God prevailed over him, bringing him to the point of surrender when he was able to receive the blessing which God had all the time been longing to give Him

John Stott

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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