Salmon & Cucumber Sauce
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Salmon & Cucumber Sauce
  Salmon    Seafood    Cucumbers    Sauces  
Last updated 6/12/2012 1:21:10 AM. Recipe ID 53241. Report a problem with this recipe.
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      Title: Salmon & cucumber sauce
 Categories: Seafood
      Yield: 4 Servings
      4    6-8 oz. salmon fillets
      2 qt Water
      1 tb Salt
      1 c  Wine vinegar
           -----cucumber sauce-----
      3 ts Butter
    1/4 ts Sugar
    1/4 ts Vinegar
    1/4 ts Salt
      1 c  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.
  Serves 4.

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Recipe ID 53241 (Apr 03, 2005)

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