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      Title: Poached Salmon with Cucumber-Dill Sauce
 Categories: Fish
      Yield: 4 servings
 
      1    English cucumber segment (5")
    1/3 c  Light sour cream
      1 tb Low-fat mayonnaise
           Salt; to taste
    1/4 ts Dried dill
      1 ts Fresh lemon juice
      1  c Water; up to 2 c
      1  c Dry white wine; up to 2 c
      4    Salmon fillets (1 lb)
 
  Cut cucumber in chunks and finely mince in a food processor. Add sour
  cream, mayonnaise, salt, dill, and lemon juice; puree until smooth. In
  a saucepan or skillet that can hold salmon in a single layer, place
  enough water and wine in equal amounts to cover fillets (or use all
  water). Bring to a boil. Add salmon, reduce heat and simmer 5 minutes
  for 1/2" thick fillets. Test a fillet to make sure salmon is cooked
  through. Remove salmon from liquid and drain briefly on paper towels.
  Place on dinner plates and spoon a ribbon of sauce over the salmon.

  Recipe by Columbus Ledger-Enquirer

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