RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1781
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| Recipe Name: |
Poached Salmon with Cucumber Dill Sauce |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.27
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
6 4-ozs salmon fillet, skinless, farmed
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Directions:
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 minues.
Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily. Transfer salmon to a platter with a slotted spoon and chill thoroughly. Discard the liquid mixture remaining in the skillet
To make the cucumber-dill sauce:
In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard. |
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| Nutrition per Serving: |
| Calories: |
305 |
Total Carbs: |
6.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
71.7 |
Fat: |
14.7 |
Protein: |
25.60 |
| Fiber: |
0.56 |
Sodium: |
43.61 |
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