Poached Salmon With Cucumber-Dill Sauce - cooking recipe

Ingredients

Salmon
2 cups chablis (or dry white wine)
2 cups water
1/2 teaspoon chicken bouillon granule
6 peppercorns
4 sprigs fresh dill
2 bay leaves
1 celery rib, chopped
1 small lemon, sliced
6 (4 ounce) salmon fillets, 1/2-inch thick
Cucumber-Dill Sauce
1/3 cup cucumber, peeled, seeded, finely chopped
1/3 cup nonfat sour cream
1/3 cup plain fat-free yogurt
2 teaspoons fresh dill, chopped
1 teaspoon Dijon mustard
fresh dill sprig (optional)

Preparation

For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
Reduce heat and simmer for 10 minutes.
Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.