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
- 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
- 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.
Originally published as Chilled Salmon with Cucumber-Dill Sauce in Country Woman August/September 2009, p40
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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