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Poached Salmon with Cucumber-Dill Sauce




Source of Recipe


The South Beach Diet - Online


List of 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)


Recipe



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.

2 Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.

3 To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.

4 To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using.

YIELD: 6 Servings

Note: This recipe is optimal for Phase 1 of the South Beach Diet.