Chilled Salmon with Cucumber-Dill Sauce Recipe

Chilled Salmon with Cucumber-Dill Sauce Recipe
Chilled Salmon with Cucumber-Dill Sauce Recipe photo by Taste of Home
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + chilling

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

Nutritional Facts

1 each: 316 calories, 18g fat (5g saturated fat), 94mg cholesterol, 186mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 30g protein.

  • 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
  1. 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.
  2. 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

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