2 8-ounce salmon filets
4 cups water
1 tablespoon salt
1 lemon, cut in half
Place the water in a wide, shallow pan. Add the salt. Squeeze the juice from the lemon, and then add the juice as well as the lemon to the poaching water. Bring the liquid to a low boil, add the salmon, and cook at a low boil for 7 minutes, or until done.
Remove the salmon from the poaching liquid and serve with Cucumber Dill sauce.
Serves 2
Cucumber Dill Sauce
3 large cucumbers
1 cup mayonnaise
1 cup sour cream
2 tablespoons chopped, fresh dill (or 2 teaspoons dried dill weed)
½ teaspoon salt
½ teaspoon black pepper
Peel and seed the cucumbers and puree in a food processor. Squeeze out juice. Mix together the sour cream and mayonnaise. Add pureed cucumbers. Add remaining ingredients and mix well. Refrigerate at least 4 hours before serving.
Yield: Approximately 3 cups
Salmon Salad
1 pound cooked, chilled salmon
½ cup mayonnaise
¼ cup red onion, diced
½ cup celery, diced
2 tablespoons black olives, chopped
1 tablespoon salt
½ teaspoon white pepper
Combine all ingredients.
Serve as a salad with mixed greens and tomato, or serve as a sandwich on sourdough bread with lettuce.
Serves 4
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