| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | English | Fish | 4 | Servings |
INGREDIENTS
| 1 | 5" length of English cucumbe | |
| 1/3 | c | Light sour cream |
| 1 | T | Low-fat mayonnaise |
| Slat to taste | ||
| 1/4 | t | Dried dill |
| 1 | t | Fresh lemon juice |
| 1 | 2 cups water | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 6
Total Fat: <1g
Cholesterol: <1mg
Sodium: 13.3mg
Potassium: 134.7mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 1.9g
Protein: <1g