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Salmon And Cucumber Sauce

Type: Fish
Courses: Main Course, Sauces
Serves: 4 people

Recipe Ingredients

4   Salmon fillets - (6 to 8)
2   Water
1 tablespoon 15mlSalt
1 cup 237mlWine vinegar
  Cucumber Sauce
3 teaspoons 15mlButter
1/4 teaspoon 1.3mlSugar
1/4 teaspoon 1.3mlVinegar
1/4 teaspoon 1.3mlSalt
1 cup 237mlSour cream

Recipe Instructions

Cut cucumbers into thin julienne strip after peeling. First cut the cucumber in half length-wise and scoop out the seeds with a teaspoon. Cut the halves into quarters and quarters into crosswise strips about two inches long. Cut these pieces into matchstick-size julienne.

Next, in a frying pan, heat 3 tablespoons of butter until bubbling. Add cucumbers and toss over moderately high heat for 2-3 minutes. Season to taste. Remove from pan, stack strips and cut crosswise into fine dice. Toss with 1/4 teaspoon each of vinegar, salt and sugar. Fold in 1 cup sour cream and a sprinkle of minced dill or watercress.

Place the salmon fillets over 2 quarts simmering water mixed with 1 tablespoon salt and 1/3 cup of wine vinegar. Steam for 9-10 minutes. Remove salmon, cover and let cool for 20 minutes then chill. Discard poaching broth.

Arrange fillets on a platter with watercress or crisp salad greens. Spoon the cucumber sauce over them and serve with baked tomatoes, oven-browned potatoes and a light rye bread.

Adapted from a recipe from "Julia Child's Kitchen"

Source:
Martha Stewart

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