| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish and se, Sauces and | 4 | Servings | |
INGREDIENTS
| 4 | 6-8 Oz Salmon Fillets | |
| 2 | qt | Water |
| 1 | T | Salt |
| 1 | c | Wine Vinegar |
| 3 | t | Butter |
| 1/4 | t | Sugar |
| 1/4 | t | Vinegar |
| 1/4 | t | Salt |
| 1 | c | Sour Cream |
INSTRUCTIONS
From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:27:22 GMT Cut cucumbers into thin julienne strip after peeling. First cut the cucumber in half length-wise and scoop out the seeds with a teaspoon. Cut the halves into quarters and quarters into crosswise strips about two inches long. Cut these pieces into matchstick-size julienne. Next, in a frying pan, heat 3 tablespoons of butter until bubbling. Add cucumbers and toss over moderately high heat for 2-3 minutes. Season to taste. Remove from pan, stack strips and cut crosswise into fine dice. Toss with 1/4 teaspoon each of vinegar, salt and sugar. Fold in 1 cup sour cream and a sprinkle of minced dill or watercress. Place the salmon fillets over 2 quarts simmering water mixed with 1 tablespoon salt and 1/3 cup of wine vinegar. Steam for 9-10 minutes. Remove salmon, cover and let cool for 20 minutes then chill. Discard poaching broth. Arrange fillets on a platter with watercress or crisp salad greens. Spoon the cucumber sauce over them and serve with baked tomatoes, oven-browned potatoes and a light rye bread. Serves 4. (Adapted from a recipe from "Julia Child's Kitchen") Posted to Master Cook Recipes List, Digest #94
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 37.5mg
Sodium: 1954.9mg
Potassium: 110.5mg
Carbohydrates: 2.1g
Fiber: 0g
Sugar: 2.3g
Protein: 1.2g