Poached Salmon With Dill Sauce

1. 1

   Combine first three ingredients in a fish poacher or large skillet; bring to a boil, and add salmon. Cover, reduce heat and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Reserve 2 tablespoons poaching liquid. Set aside. Refrigerate salmon in remaining poaching liquid until chilled.

2. 2

   Combine 2 tablespoons reserved liquid, sour cream, cucumber and dillweed. Stir well; chill.

3. 3

   Remove salmon from poaching liquid; drain on paper towels. Serve salmon with dill sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.