Salmon Or Bass With Cucumber Sauce

As the flower in the garden stretches toward the light of the sun, so there is in the child a mysterious inclination toward the eternal light. Have you ever noticed this mysterious thing that when you tell the smallest child about God, [he or she] never asks with strangeness and wonder, “What or who is God – I have never seen Him,” but listens with shining face to the words as though they soft loving sounds from the land of home. Or when you teach a child to fold [his or her] little hands in prayer that [he or she] does this as though it were a matter of course, as though [it was] opening for [the child] that world of which [he or she] had been dreaming with longing and anticipation. Or tell them, these little ones, the stories of the Savior, show them the pictures with scenes and personages of the Bible – how their pure eyes shine, how their little hearts beat.

R.C.H. Lenski

CATEGORY	CUISINE	TAG	YIELD
Dairy		Gma1	1	Servings

INGREDIENTS

1		Cucumber
1/4	t	Salt, sugar and wine
		vinegar
1	c	Sour cream, or part yogurt
		and
		part sour cream
2	T	Minced fresh dill or, 2 to
		watercress leaves
6		Salmon or bass fillets 6 to
		8 ounce each poached as
		directed
		below

INSTRUCTIONS

3
Neatly dicing the cucumber:  Peel the cucumber and halve it lengthwise;
scoop out the seeds with a  teaspoon. Cut the halves into quarters and
the quarters into crosswise  pieces 2 inches long. Finally cut the
quarters into matchstick  julienne, stack the julienne, and cut into
dice.  The sauce:  Toss the cucumber in a bowl with the salt, sugar,
and vinegar. Let  stand 5 minutes or so, then fold in the sour cream.
Season carefully  to taste, and fold in the dill or watercress.  The
fish: Poach the fish as directed below.  To serve hot:  Remove and
drain the fillets; arrange on hot plates or a platter.  Either decorate
with sprigs of fresh dill or parsley and pass the  sauce separately, or
spoon the cucumber sauce decoratively over the  fish.  To serve cold:
Let the fish remain in its poaching liquid at least 20 minutes, to
pick up flavor. Remove, drain, and chill. Serve on a bed of greens,
and decorate with the sauce. Serves 6.  Ahead-of-time note: May be
completed hours in advance; cover and  refrigerate.  Converted by
MC_Buster.  NOTES : For a cool and delicious summer meal, serve this
either hot or  cold.  Recipe by: Good Morning America  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 503 Calories From Fat: 400 Total Fat: 45.6g Cholesterol: 117.9mg Sodium: 215.8mg Potassium: 1115.7mg Carbohydrates: 19.3g Fiber: 4g Sugar: 13g Protein: 8.9g