Quick Poached Salmon with Cucumber Sauce Recipe

Quick Poached Salmon with Cucumber Sauce Recipe photo by Taste of Home

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There’s no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce.—Crystal Jo Bruns, Iliff, Colorado

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Quick Poached Salmon with Cucumber Sauce Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1 cup water
1/2 cup dry white wine or chicken broth
1 small onion, sliced
2 sprigs fresh parsley
1/4 teaspoon salt
5 peppercorns
4 salmon steaks (6 ounces each)
SAUCE:
1/2 cup sour cream
1/3 cup chopped seeded peeled cucumber
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon dried basil

Directions

In an 11-in. x 7-in. microwave-safe dish coated with cooking spray, combine the first five ingredients. Microwave, uncovered, on high for 2-3 minutes or until mixture comes to a boil.
Carefully add salmon to dish. Cover and microwave at 70% power for 5 to 5-1/2 minutes or until fish flakes easily with a fork.
Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce. Yield: 4 servings.

Nutritional Facts 1 salmon steak with 3 tablespoons sauce equals 361 calories, 21 g fat (7 g saturated fat), 105 mg cholesterol, 393 mg sodium, 4 g carbohydrate, trace fiber, 30 g protein.

Originally published as Quick Poached Salmon with Cucumber Sauce in Country Woman February/March 2012, p40

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).