Chilled Salmon with Cucumber-Dill Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A friend from Boston shared this traditional New England dish. Itâs a refreshing hot-weather meal and a nice change of pace from heavy, cookout food. âSheri Sidwell, Alton, IL Ingredients:
1-1/2 cups water |
1 cup white wine or chicken broth |
4 green onions, sliced |
10 whole peppercorns |
4 salmon fillets (5 ounces each) |
dill sauce: |
1/2 cup reduced-fat sour cream |
1/4 cup chopped peeled cucumber |
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed |
2 teaspoons prepared horseradish |
1-1/2 teaspoons lemon juice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.
2. With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.
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