Poached Salmon with Cucumber-Dill Sauce Recipe

Ingredients
<br>- Salmon:
<br>- 2 cups Chablis or other dry white wine
<br>- 2 cups water
<br>- 1/2 teaspoon chicken-flavored bouillon granules
<br>- 6 peppercorns
<br>- 4 sprigs fresh dillweed
<br>- 2 bay leaves
<br>- 1 rib celery, chopped
<br>- 1 small lemon, sliced
<br>- 6 (4 ounce) fillets salmon, 1/2 inch thick
<br>- Cucumber-Dill Sauce:
<br>- 1/3 cup peeled, seeded, and finely chopped cucumber
<br>- 1/3 cup fat-free sour cream
<br>- 1/3 cup fat-free plain yogurt
<br>- 2 teaspoons chopped fresh dillweed
<br>- 1 teaspoon Dijon mustard
<br>- Fresh dillweed sprigs (optional)
<br><p></p>Directions
<br>step 1: To make the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
<br>step 2: Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.
<br>step 3: To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.
<br>step 4: To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using.
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Ingredients
- Salmon:
- 2 cups Chablis or other dry white wine
- 2 cups water
- 1/2 teaspoon chicken-flavored bouillon granules
- 6 peppercorns
- 4 sprigs fresh dillweed
- 2 bay leaves
- 1 rib celery, chopped
- 1 small lemon, sliced
- 6 (4 ounce) fillets salmon, 1/2 inch thick
- Cucumber-Dill Sauce:
- 1/3 cup peeled, seeded, and finely chopped cucumber
- 1/3 cup fat-free sour cream
- 1/3 cup fat-free plain yogurt
- 2 teaspoons chopped fresh dillweed
- 1 teaspoon Dijon mustard
- Fresh dillweed sprigs (optional)

Directions
step 1: To make the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
step 2: Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.
step 3: To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.
step 4: To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using.

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