| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Fish, Main dishes | 4 | Servings | |
INGREDIENTS
| 1 | cn | Chicken broth; undiluted -10 3/4-ounce |
| 1/2 | c | Dry white wine |
| 1/2 | c | Chopped onion |
| 4 | Salmon steaks –3/4-inch thick | |
| 1/2 | c | Commercial sour cream |
| 1/2 | c | Chopped cucumber |
| 1/4 | ts | Dried whole dillweed |
INSTRUCTIONS
Combine first 3 ingredients in a fish poacher or large skillet; bring to a boil, and add salmon. Cover, reduce heat, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Reserve 2 tablespoons poaching liquid; set aside. Refrigerate salmon in remaining poaching liquid until chilled. Combine 2 tablespoons reserved liquid, sour cream, cucumber, and dillweed, stirring well; chill. Remove salmon from poaching liquid; drain on paper towels. Serve salmon with dill sauce. Yield: 4 servings. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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