| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Jewish | Courses-, Fish, Main | 4 | Servings |
INGREDIENTS
| 1 | lb | Cucumber, I used 2 large |
| peeled and seeded | ||
| 1 | T | White wine vinegar |
| 1 | t | Salt |
| 1 | Onion, grated | |
| 1 | c | Sour cream, I used red. |
| fat | ||
| 3 | T | Lemon juice |
| 1 | T | Sugar, I used only 1 tsp |
| 3 | T | Snipped fresh dill |
| Salt and pepper, to taste | ||
| 4 | Salmon fillets, 2-inch thick | |
| 1 | qt | Water |
| 2 | t | Salt |
| 3 | T | White wine vinegar, *SEE |
| NOTE | ||
| Snipped fresh dill |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 1758.8mg
Potassium: 137.3mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.2g
Protein: <1g