A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Poached Whole Salmon With Cucumber Dill Sauce
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- #97252
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 fresh whole salmon (4 to 5 lb. size), head removed
8 cups water
4 cups dry white wine
2 cups sliced onion
4 celery stalks, sliced
4 carrots, sliced
1 lemon, thinly sliced
2 tablespoons whole black peppercorns
2 tablespoons chopped fresh dill
OR
2 teaspoons dry dill weed
1 tablespoon salt
1 bay leaf
2 whole cloves
CUCUMBER-DILL SAUCE
1 small cucumber, peeled, seeded and finely chopped
1 cup sour cream
2 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon prepared mustard
2 teaspoons dill weed
1/2 teaspoon salt
directions
In very long pan, such as a roaster or fish poacher, combine all ingredients except salmon. Bring to a boil; cover and simmer 45 minutes.
Wrap fish in cheeseclotch, leaving ends long enough to hang over edge of pan and serve as handles for lifting salmon. Lower salmon into simmering liquid. Cover; simmer gently 32 to 40 minutes (8 minutes per pound).
Remove pan from heat; refrigerate fish in liquid until chilled, about 8 hours or overnight.
To serve, lift fish from liquid, remove cheesecloth and peel off skin. Place on serving platter and garnish as desired. Serve with Cucumber-Dill Sauce.
For Sauce: In small bowl, combine all ingredients; mix well. Cover; refrigerate several hours. Serve with Poached Whole Salmon.
added by
mileycyrus
nutrition data
Nutritional data has not been calculated yet.
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