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Chilled Salmon with Cucumber-Dill Sauce Recipe

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A friend from Boston shared this traditional New England dish. It’s a refreshing hot-weather meal and a nice change of pace from heavy, cookout food. —Sheri Sidwell, Alton, IL

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Chilled Salmon with Cucumber-Dill Sauce Recipe

Prep: 20 min. Cook: 10 min. + chilling

Yield: 4 Servings

20 10 30

Ingredients

1-1/2 cups water
1 cup white wine or chicken broth
4 green onions, sliced
10 whole peppercorns
4 salmon fillets (5 ounces each)
DILL SAUCE:
1/2 cup reduced-fat sour cream
1/4 cup chopped peeled cucumber
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
2 teaspoons prepared horseradish
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.
With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Nutritional Facts 1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

Originally published as Chilled Salmon with Cucumber-Dill Sauce in Country Woman August/September 2009, p40

Salmon Scrambled Eggs

Try adding thin strips of smoked ham or salmon to scrambled eggs as they cook to vary your favorite egg dish. Sprinkling in finely chopped dill or chives gives a wonderful fresh herby flavor. —Genise Krause, Sturgeon Bay, Wisconsin

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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