Sunday, July 1, 2012

Poached Salmon with Cucumber Sauce

 © 1991 "From Ellie's Kitchen to Yours"

3 salmon steaks (1 to 1½ lbs)
1½ tsp salt
2 T fresh lemon juice

Boil 1 quart water with the salt and lemon juice in a large skillet (a frying pan is perfect). Add salmon, reduce heat and cover. Simmer for 10 minutes. Remove salmon and allow to cool just enough to handle. Remove skin and outer layer of brownish-gray under skin. Cover with plastic wrap and refrigerate until serving time.

½ cucumber, peeled
¼ C sour cream or plain yogurt
2 tsp parsley or chives, finely chopped
2 T mayonnaise
1 to 2 tsp onion, grated
1 tsp white vinegar
Salt and pepper, to taste

Shred cucumber. Do not drain. Add remaining ingredients and mix well. Chill until serving time.

Microwave: To cook salmon, place in a microwave dish or pie plate. Add 1 teaspoon lemon juice and cover with plastic wrap. Cook on high for 5 to 6 minutes, rotating once, or until fish becomes opaque and flakes. Drain and serve with cucumber sauce.

Hint: This is a very easy but elegant way to serve salmon, especially on a hot day. Poach the salmon early in the day and chill. The sauce, which tastes delicious even made with nonfat yogurt, is very low in fat and calories. It can also be made early in the day or even a day ahead. To serve, place salmon on a lettuce-lined platter and garnish with lemon wedges and a few cherry tomatoes. Sauce may be drizzled over salmon or served on the side.