| Yield: | 4 servings |
Ingredients
- 1 pound cucumber, peeled and seeded
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 small onion, grated
- 1 cup sour cream
- 3 tablespoons lemon juice
- 1 tablespoon sugar
- 3 tablespoons snipped fresh dill, plus extra for garnish
- Salt and pepper
- 4 6- to 8-ounces salmon fillets, 1/2-inch thick
- 1 quart water
- 2 teaspoons salt
- 3 tablespoons wine vinegar
Instructions
- Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
- Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering — it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
- Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 570 |
| Total Fat | 38 g |
| Saturated Fat | 13 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 139 mg |
| Sodium | 1524 mg |