Cold Poached Salmon
with Cucumber Sauce Recipe

Cucumber Sauce

1 cup of mayonnaise
3 tablespoons lemon juice
1 teaspoon fresh dill (if using dried dill use 1/2 teaspoon)
2 dashes tabasco sauce
1/2 cup finely diced cucumber (no seeds)

Blend together mayonnaise, lemon juice and tabasco sauce. Drain all liquid from diced cucumber by placing in a clean kitchen towel and squeezing. Combine cucumber and dill with mayonnaise mixture. Chill for several hours before serving.

2 Salmon filets about 2 lbs
1 large onion, sliced
1 lemon, sliced
4 celery stalks, chopped
2 tablespoons butter or margarine
1 teaspoon salt
1/2 teaspoon pepper
4 bay leaves
1 teaspoon fresh dill (if using dried dill use 1/2 teaspoon)
2 quarts water
Remove skin from the filets and wash with cold water. Pour 2 quarts of water into a large roasting pan. Add the onion slices, celery, salt, pepper, bay leaf, butter and lemon slices and bring to a boil. Add the salmon filets, reduce the heat to a simmer and poach the salmon for 20 minutes or until the salmon flakes easily with a fork. Remove the filets. Remove from heat and cool the salmon in the stock. Remove the salmon and drain on paper towels. Place the salmon in the refrigerator until cold. Place the cold salmon on a serving platter and sprinkle with the dill. Serve cold with the cucumber sauce. Serves four.

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This web page was last modified on Tuesday, September 08, 2009

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