Salmon Or Bass With Cucumber Sauce
| 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.
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Nutrition (calculated from recipe ingredients)
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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