Poached salmon with cucumber sauce

•     1/3 c  Plain yogurt
•     1/4 c  Cucumber, finely chopped
•       2 tb Parsley, chopped

•       1 c  Water
•       1 ts Chicken bouillon or cube
•       1 tb Vinegar
•       1 sm Onion, sliced
•       1 sm Piece bay leaf
•       1    Parsley sprig
•       1/2 ts Dill weed dry or sprig fresh
•       2    Peppercorns or pinch pepper
•       2 sm Salmon steaks abt.3/4" thick

Combine with yogurt and parsley and refrigerate.
 
Heat water to boiling in small skillet or medium saucepan.

Add bouillon and stir until dissolved.

Add remaining ingredients except salmon and bring to a boil.

Turn heat to medium-low and simmer 5 min.
 
Add salmon, cover and simmer 6-8 min or until fish is cooked through (check at backbone).

Lift steaks out onto hot platter with an egg turner.
 
Lift onions out and lay over fish.

Serve immediately with chilled yogurt-cucumber mixture.
 
 
 
Back to the main menu