Poached Salmon with Cucumber-Dill Sauce

Poached Salmon with Cucumber-Dill Sauce

Ingredients:
Water
1 cup dry white wine or reduced-sodium chicken broth
2 scallions, sliced
8 black peppercorns
4 salmon fillets (4 ounces or 125 g each)
3/4 cup nonfat sour cream
1/3 cup diced peeled cucumber
2 tablespoons snipped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Fresh dill sprigs

Directions:
1. Pour water into large nonstick skillet. Stir in wine, scallions, and peppercorns. Put salmon in skillet in single layer and bring just to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 6 minutes, or until fish flakes when tested with a fork.
3. Meanwhile, in medium bowl, stir sour cream, cucumber, dill, lemon juice, salt, and pepper to make sauce. Refrigerate if not serving immediately.
4. Carefully transfer fillets with slotted spatula to large platter. Garnish with fresh dill sprigs. Serve hot or chilled with sauce.