Poached Salmon with Cucumber Sauce

4 servings
  • Cucumber sauce:
  • 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
  • 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.

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