| 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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