Poached Salmon with Creamy Cucumber Sauce
Yield: 6 servings
Ingredients:
3 c. dry white wine
Poached Salmon
1 medium onion, sliced
1 rib celery, sliced
2 cloves garlic, finely chopped
6 sprigs fresh parsley
6 sprigs fresh dill or 1 tsp. dried
6 black peppercorns
1 large bay leaf
6 salmon fillets, 1” thick
For Creamy Cucumber Sauce:
½ c. sour cream
¼ c. heavy cream
2 medium cucumbers, seeded, chopped
2 Tbsp. fresh chives, chopped
1 Tbsp. fresh celery leaves, chopped
Salt and black pepper to taste
Preparation:
Combine all ingredients for creamy cucumber sauce in a medium bowl. Mix well. Refrigerate until needed (up to 4 hours). To poach salmon, use a large, deep skillet with a tight-fitting cover or a fish poacher. Combine wine, onions, celery, garlic, parsley, dill, peppercorns, and bay leaf and bring to a boil over high heat. Reduce heat to medium and simmer mixture for 15 minutes. Add fillets, cover pan, and reduce heat to low. Cook fish, keeping liquid at a low simmer, until done, about 10 minutes. Using a slotted spoon, lift fish from liquid and place on a paper towel-lined plate. Let drain for a minute or so, then transfer fillets to a serving dish. Serve immediately with creamy cucumber sauce on side.
