When it comes to fish, I preferred baked, grilled, or fried but not poach, I can't stand the smell even though I add lemon or lime unless ginger will be added. But for this SBD Recipe, I tried this recipe for curiosity. Not bad, the taste is good! I think because of the Cucumber-Dill Sauce.
1/2 cup white wine (dry)
1 cup water
2 sprigs fresh dill weed (I used 1 teaspoon dried)
1 bay leaf
1 rib celery, chopped
1 small lime, sliced
2 Salmon fillets
Combine wine, water, peppercorns, dill weed, bay leaf, celery, and lie in a pan. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the pan and cook for 10 minutes or until the fish flakes easily. Transfer the salmon to a platter. Cover, and chill thoroughly. Discard the liquid mixture.
1/4 cup peeled, seeded, finely chopped cucumber
1/4 cup fat-free sour cream
1/4 cup fat-free plain yogurt
1 teaspoon chopped fresh dill weed (1/2 teaspoon dried)
1 teaspoon Dijon mustard
In a medium bowl, mix together the cucumber, sour cream, yogurt, dill weed, and mustard.
To serve, place the fillet on a plate. Spoon the sauce over the fillet. Garnish with fresh dill weed (optional).