Salmon And Cucumber Sauce Recipe - Cooking Index
4 | Salmon fillets - (6 to 8) | |
2 | Water | |
1 tablespoon | 15ml | Salt |
1 cup | 237ml | Wine vinegar |
Cucumber Sauce | ||
3 teaspoons | 15ml | Butter |
1/4 teaspoon | 1.3ml | Sugar |
1/4 teaspoon | 1.3ml | Vinegar |
1/4 teaspoon | 1.3ml | Salt |
1 cup | 237ml | Sour cream |
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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