Jiffy Blueberry Sauce

© "From Ellie’s Kitchen to Yours"
 
2 C blueberries
2 T fresh lemon juice
3 T sugar
2 tsp cornstarch

Combine all ingredients and place in a saucepan. Cook over moderately high heat, stirring occasionally, until mixture is hot and begins to thicken. Sauce will thicken as it cools.

Microwave: Combine all ingredients and place in a large glass bowl. Cover with plastic wrap, which has one hole poked in it. Cook on high for 3 minutes, stirring once or twice during cooking. Sauce will thicken as it cools.

Hint: Serve hot with pancakes or waffles or at room temperature or chilled over ice cream or frozen yogurt. Raspberries, strawberries or any other berries may be used to make this sauce. Also, you can use frozen berries, however increase the cooking time.

Poached Salmon

© "So Easy, So Delicious"

2 qts water
1/2 bay leaf
1/2 C celery, chopped
1/2 C vinegar or 1 C dry white wine
1/4 C carrots, chopped
1 small onion, chopped
1 tsp salt
Few sprigs parsley
3 to 4 lb salmon, tail end

In a fish poacher or large pan, bring water to a boil. Add all ingredients except the salmon. Cover and boil for 15 minutes. If not using a fish poacher, tie salmon in cheese cloth and lower gently into boiling liquid. Bring to a boil and simmer, covered, for 8 to 10 minutes per pound. Carefully remove salmon from broth. While still warm, remove skin and gray matter until pink flesh is exposed. Place on a serving platter and chill. Serve with Versatile Dill Sauce.

Versatile Dill Sauce 5 T mayonnaise
1/2 C yogurt
2 T vinegar
4 tsp Dijon mustard
1/2 to 1 tsp dill, finely minced
Combine all ingredients and whisk until smooth. Serve this sauce with poached salmon or any other cold fish or seafood.

Hint: This sauce is also delicious on cooked asparagus.