Poached Salmon with Cucumber Dill Sauce
Source of Recipe
WeightWatchers.com
Recipe Introduction
POINTS® Value | 7
Servings | 4
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Moderate
Use a foot-long English cucumber or pickling cucumber in this recipe - they have fewer seeds and are less watery.
List of Ingredients
1 medium cucumber(s), seedless
1 small onion(s), red, peeled and thinly sliced
1/4 cup red wine vinegar
1 tsp sugar
1/2 tsp table salt
1/2 tsp black pepper
1 1/2 Tbsp dill, fresh, minced or 1 tsp dried
1 medium garlic clove(s), minced
1 1/2 tsp horseradish sauce
8 oz plain fat-free yogurt
3 cup vegetable broth
3/4 cup wine, white, dry
1/2 medium lemon(s), cut into 3 slices
2 Tbsp dill, or 4 sprigs
1 1/4 pound Atlantic salmon fillet(s), four 5 oz fillets
1 Tbsp capers, optional
Recipe
1. To make sauce, cut cucumber in half lengthwise; scrape out any seeds. Cut halves diagonally into very thin slices; place in a large bowl with onion. Add vinegar, sugar, salt and pepper. Let stand at room temperature 1 hour, stirring occasionally. Drain cucumbers. Into yogurt, stir dill, garlic and horseradish. Stir yogurt mixture into cucumbers. Chill in refrigerator.
2. In a deep skillet, bring stock, wine, lemon and dill to boil. Reduce heat; simmer liquid 5 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Using two spatulas, transfer salmon to individual plates.
3. Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers, if desired.
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