• 4servings

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Nutrition Info . . .

MineralsNatrium, Calcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 Salmon fillets - (6 to 8)

  2. 2 Water

  3. 1 tablespoon 15ml Salt

  4. 1 cup 237ml Wine vinegar

  5. Cucumber Sauce

  6. 3 teaspoons 15ml Butter

  7. 1/4 teaspoon 1 1/3ml Sugar

  8. 1/4 teaspoon 1 1/3ml Vinegar

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 1 cup 237ml Sour cream

Instructions Jump to Ingredients ↑

  1. Cut cucumbers into thin julienne strip after peeling. First cut the cucumber in half length-wise and scoop out the seeds with a teaspoon. Cut the halves into quarters and quarters into crosswise strips about two inches long. Cut these pieces into matchstick-size julienne.

  2. Next, in a frying pan, heat 3 tablespoons of butter until bubbling. Add cucumbers and toss over moderately high heat for 2-3 minutes. Season to taste. Remove from pan, stack strips and cut crosswise into fine dice. Toss with 1/4 teaspoon each of vinegar, salt and sugar. Fold in 1 cup sour cream and a sprinkle of minced dill or watercress.

  3. Place the salmon fillets over 2 quarts simmering water mixed with 1 tablespoon salt and 1/3 cup of wine vinegar. Steam for 9-10 minutes. Remove salmon, cover and let cool for 20 minutes then chill. Discard poaching broth.

  4. Arrange fillets on a platter with watercress or crisp salad greens. Spoon the cucumber sauce over them and serve with baked tomatoes, oven-browned potatoes and a light rye bread.

  5. Adapted from a recipe from "Julia Child's Kitchen"


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