| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Jewish | Main, Courses-, Fish | 4 | Servings |
INGREDIENTS
| 1 | lb | Cucumber (I used 2 large); peeled and seeded |
| 1 | tb | White wine vinegar |
| 1 | ts | Salt |
| 1 | sm | Onion; grated |
| 1 | c | Sour cream; (I used red. fat) |
| 3 | tb | Lemon juice |
| 1 | tb | Sugar; (I used only 1 tsp) |
| 3 | tb | Snipped fresh dill |
| Salt and pepper– to taste | ||
| 4 | Salmon fillets; 2-inch thick | |
| 1 | qt | Water |
| 2 | ts | Salt |
| 3 | tb | White wine vinegar; *SEE NOTE |
| Snipped fresh dill |
INSTRUCTIONS
CUCUMBER SAUCE SALMON GARNISH SAUCE: Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper. Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes. Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs. MY NOTE: This dish is fabulous! The only thing I would do differently next time is substitute lemon juice for the wine vinegar in the poaching liquid. I just felt the wine vinegar didn't impart enough taste to the fish. I had sauce leftover and used it the next night over red-skinned potatoes. Yummy... Recipe by: David Rosengarten- "Taste" TVFN (show # unknown) Posted to JEWISH-FOOD digest V97 #245 by Linda Shapiro <lss@coconet.com> on Sep 7, 1997
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