Poached salmon with cucumber dill sauce
1 medium, seedless
1 small, red, peeled and thinly sliced
1½ Tbsp, fresh, minced or 1 tsp dried
1 medium clove(s), minced
Plain fat free yogurt
fat free vegetable broth
¾ cup(s), white, dry
½ medium, cut into 3 slices
2 Tbsp, or 4 sprigs
uncooked wild Atlantic salmon fillet(s)
1¼ pound(s), four 5 oz fillets
1 Tbsp, optional
- To make sauce, cut cucumber in half lengthwise; scrape out any seeds. Cut halves diagonally into very thin slices; place in a large bowl with onion. Add vinegar, sugar, salt and pepper. Let stand at room temperature 1 hour, stirring occasionally. Drain cucumbers. Into yogurt, stir dill, garlic and horseradish. Stir yogurt mixture into cucumbers. Chill in refrigerator.
- In a deep skillet, bring stock, wine, lemon and dill to boil. Reduce heat; simmer liquid 5 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Using two spatulas, transfer salmon to individual plates.
- Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers, if desired.