Recipe

Poached Salmon With Garden Harvest Sauce Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 2 months ago A wonderful way to prepare salmon without adding fat! The sauce is reminiscent of Tzatsiki. Good hot or cold, great for next day pita pocket lunches! Prep:20m Cook:8m Servings:4	Jo_jo_ba
	cucumber yogurt garden sauce poached poach salmon easy makeahead tasty

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grandmommy

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Ingredients

1 cup cucumber, drained and finely diced

½ cup plain yogurt

¼ teaspoon celery salt

½ teaspoon ground black pepper

½ tsp dried dill

2 cups water, boiling

2 vegetable bouillon cubes

1 tablespoon white vinegar

1 small onion, sliced

1 ½ teaspoons dried dill

1 teaspoon ground black pepper

4 (4-ounce) salmon steaks

Directions

To make the cucumber sauce, in a small bowl mix together the cucumber, yogurt, celery salt and pepper, and dill. Refrigerate until chilled before use.

Over high heat combine the water, bouillon, vinegar, onion, dill weed, and black pepper.

Reduce the heat to low, cover and simmer for 15 minutes.

Add the salmon, cover and simmer for 8 minutes, or until the fish flakes easily.

Plate the salmon steaks, and spoon the chilled cucumber sauce evenly over the salmon and serve immediately.

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Comments

nakedchef 1 year, 11 months ago said:
Sounds great, but I think I'll grill in the oven instead of poaching it

jo_jo_ba 1 year, 10 months ago said:
Amount Per Serving
Calories: 235.6
Total Fat: 10.3 g
Cholesterol: 84.4 mg
Sodium: 78.7 mg
Total Carbs: 3.7 g
Dietary Fiber: 0.5 g
Protein: 30.3 g

grandmommy 1 year, 9 months ago said:
We are smoking salmon tonight. I am choosing your sauce to put on it. This sounds really good. I love salmon and cucumber together anyway.

grandmommy 1 year, 9 months ago said:
Well.. We just finished dinner and I must say your sauce over my husband's smoked salmon was INCREDIBLE! This combination is going to have to be a permanent part of my repertoire! Five forks to you!

chrisw 1 year, 2 months ago said:
Hi Jo_jo_ba

I tried this recipe last night. Five Stars! The only changes I made was to use fresh dill, added a bay leaf to the stock and a little white wine, before adding the water. Served it with steamed vegies and mashed potato with a well in it full of the fish sauce. Yummy!

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