| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh salmon fillet |
| 1 |
c |
Dry white wine; (regular or nonalcoholic) |
| 2 |
|
Bay leaves |
| 2 |
tb |
Finely snipped fresh dillweed; (or 2 tbsp dried, crumbled) |
|
|
Pepper to taste |
| 2 |
md |
Cucumbers; peeled, seeded, and cut into 1/2-inch slices, (3 cups) |
| 1 |
|
Rib celery; including leaves, cut into 1/2-inch slices, (1/2 cup) |
| 3 |
tb |
Snipped fresh dillweed or 1 tablespoon dried; crumbled |
| 1 |
ts |
Extra-virgin olive oil |
| 1/4 |
ts |
Salt |
|
|
Pepper to taste |
INSTRUCTIONS
MAIN INGREDIENTS
CUCUMBER DILL SAUCE
Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4
Source: The New American Heart Association Cookbook
1. Preheat oven to 350 degrees F.
2. Rinse salmon and pat dry with paper towels. Put salmon in a glass baking
dish just large enough to hold it and the wine.
3. Pour wine over salmon, add bay leaves, and sprinkle with dillweed and
pepper. Cover tightly with aluminum foil.
4. Bake salmon for 10 minutes per inch of thickness, or until it flakes
easily when tested with a fork. Remove from oven and keep covered.
5. For sauce, put ingredients in a large saucepan with enough water to
cover the vegetables. Boil, covered, over high heat for about 30 minutes,
or until celery is soft, stirring occasionally.
6. Carefully ladle mixture into a food processor or blender and puree.
7. To serve, spoon half the sauce onto a large serving platter. Place
salmon on sauce. Spoon remaining sauce over salmon or serve on side.
Nutritional Information: (per serving) 194 Calories; 22 g Protein; 10 g
Fat; 3 g Carbohydrate;
212 mg Sodium; 68 mg Cholesterol
Posted to The Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.
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