POACHED SALMON WITH CUCUMBER-DILL SAUCE  

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INGREDIENTS:  
Salmon:  
2 cups Chablis or other dry white wine  
2 cups water  
1/2 teaspoon chicken-flavored bouillon granules  
6 peppercorns  
4 sprigs fresh dillweed  
2 bay leaves  
1 rib celery, chopped  
1 small lemon, sliced  
6 (4 ounce) fillets salmon, 1/2 inch thick  
  
Cucumber-Dill Sauce:  
1/3 cup peeled, seeded, and finely chopped cucumber  
1/3 cup fat-free sour cream  
1/3 cup fat-free plain yogurt  
2 teaspoons chopped fresh dillweed  
1 teaspoon Dijon mustard  
Fresh dillweed sprigs (optional)  


DIRECTIONS:  
1. To make the salmon: Combine the wine, water, bouillon,  
peppercorns, dillweed, bay leaves, celery, and lemon in  
a skillet. Bring to a boil; cover, reduce heat, and simmer  
for 10 minutes. Add the salmon to the mixture in the  
skillet and cook for 10 minutes or until the fish flakes  
easily.  
2. Transfer the salmon to a platter, using a slotted spoon.  
Cover, and chill thoroughly. Discard the liquid mixture  
remaining in the skillet.  
3. To make the cucumber-dill sauce: In a medium bowl, mix  
together the cucumber, sour cream, yogurt, dillweed, and  
mustard.  
4. To serve, place the fillets on individual serving plates.  
Spoon the sauce evenly over the fillets. Garnish with fresh  
dillweed sprigs, if using.  


Yield: 6 servings.  
Category: Fish.