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Chilled Salmon with Cucumber-Dill Sauce

 Chilled Salmon with Cucumber-Dill Sauce
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
4 ServingsPrep: 20 min. Cook: 10 min. + chilling


  • 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)
  • 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.

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Chilled Salmon with Cucumber-Dill Sauce (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.