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Poached Salmon

This recipe can be prepared with various kinds of fish. I find that if I leave the skin on the fillets, it doesn't fall apart in the pan.





List of Ingredients



• 6 salmon fillets or steaks, 6-8 oz. each
  
• Salt
  
• Wine vinegar
  






Instructions



1. Measure 3 inches of water into the pan. Add 1 1/2 teaspoons of salt and 3 tablespoons wine vinegar for each quart of water, and bring to boil. Slide in the fish. Bring to just below the simmer, and maintain the water below the simmer throughout the cooking - that is, the water is shivering and almost but not quite bubbling.
   
2. Simmer 8 minutes for fillets that are 1/2 inch thick.
   
3. Serve with Cucumber Sauce, which follows:
   
4. 1 cucumber, 1/4 teaspoon each salt, sugar, and wine vinegar, 1 cup sour cream, 2-3 tablespoons minced fresh dill. Peel the cucumber and halve it lengthwise; scoop out the seeds with a teaspoon. Cut the halves into quarters and the quarters into crosswise pieces 2 inches long. Finally cut the quarters into matchstick julienne, stack the julienne, and cut into dice. Toss the cucumber in a bowl with the salt, sugar, and vinegar. Let stand 5 minutes or so, then fold in the sour cream. Season carefully to taste, and fold in the dill. You may fix ahead and refrigerate until you serve it.
   






Final Comments


This is excellent served with steamed asparagus.