Name: Poached Salmon with Yogurt Dill Sauce
Ingredients: 2 c Water; 1 c Dry white wine or bottled clam juice; 1 Lemon; sliced; 1 sm Onion; sliced (optional); 2 Bay leaves; 8 Black peppercorns; 4 Dill sprigs; 1 ts TABASCO brand Pepper Sauce; 1/4 ts Salt; 4 Salmon or halibut steaks; 8 ounces each; 1 c Plain yogurt; 1 tb Chopped fresh dill; 1 tb Dijon mustard; 1 ts Lemon juice; 1/2 ts TABASCO brand Pepper Sauce

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Seafood		Tabasco, Fish	4	Servings

INGREDIENTS

2	c	Water
1	c	Dry white wine or bottled clam juice
1		Lemon; sliced
1	sm	Onion; sliced (optional)
2		Bay leaves
8		Black peppercorns
4		Dill sprigs
1	ts	TABASCO brand Pepper Sauce
1/4	ts	Salt
4		Salmon or halibut steaks; 8 ounces each
1	c	Plain yogurt
1	tb	Chopped fresh dill
1	tb	Dijon mustard
1	ts	Lemon juice
1/2	ts	TABASCO brand Pepper Sauce

INSTRUCTIONS

YOGURT DILL SAUCE
In large skillet, combine water, wine, lemon, onion, bay leaves,
peppercorns, dill, TABASCO Sauce and salt. Bring to a boil. Reduce heat to
low; simmer, covered, 15 minutes. Add salmon to skillet. Simmer, covered,
12 to 15 minutes or until fish flakes easily when tested with fork. Serve
warm or chilled with Yogurt Dill Sauce. Yogurt Dill Sauce: In small bowl,
stir together ingredients until well blended. Makes about 1 cup. Makes 4
servings. Nutrition information per serving: 329 Calories, 42 g protein, 13
g fat, 279 mg sodium, 110 mg cholesterol
>From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 10, 1998

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