Chilled Salmon with Cucumber-Dill Sauce

Name: Chilled Salmon with Cucumber-Dill Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters white wine or chicken broth; 59 milliliters chopped peeled cucumber; 4 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed; 4 green onions, sliced; 2 teaspoons prepared horseradish; 1 teaspoon lemon juice; 118 milliliters reduced-fat sour cream; 0 teaspoons pepper; 567 grams salmon fillets each); 0 teaspoons salt; 237 milliliters water; 10 whole peppercorns

Chilled Salmon with Cucumber-Dill Sauce

Chilled Salmon with Cucumber-Dill Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 251 calories, 30g of protein, and 12g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of green onions, peppercorns, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.

Ingredients you will need

Peppercorns

Onion

Salmon

Water

Fish

Wine

Equipment you will use

Frying Pan

With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients.

Ingredients you will need

Salmon

Sauce

Equipment you will use

Spatula

Bowl

Serve with salmon.

Ingredients you will need

Salmon

Equipment

Frying Pan

Spatula

Bowl

Ingredients

Servings:

237milliliters

white wine or chicken broth 59milliliters

chopped peeled cucumber 4teaspoons

snipped fresh dill or 1-1/2 teaspoons dill weed 4

green onions, sliced 2teaspoons

prepared horseradish 1teaspoon

lemon juice 118milliliters

reduced-fat sour cream 0teaspoons

pepper 567grams

salmon fillets each)0teaspoons

salt 237milliliters

water 10

whole peppercorns

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Dr. Konstantin Frank Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 18 dollars.

Dr. Konstantin Frank Chardonnay

From an excellent vintage, the fruit aromas of this wine really shine. Characterized by notes of fresh pineapple, dried apricot and honeysuckle. Finishes with a mineral, creamy mouth feel.Pair this wine with fried dishes or heavy seafood dishes and pastas with cream sauces.