Poached Salmon with Cucumber Dill Sauce
This is an incredibly refreshing and light option for a summer lunch. The salmon can be poached in water or wrapped in foil and made in the oven.
4 (4 oz) salmon filets
2 tbsp white wine (optional)
1 cup low fat yogurt
1 tbsp lemon juice (fresh)
1 tsp fresh dill
salt & pepper to taste
1. Prepare a large pan with high sides (at least 3 inches) with water and a splash of white wine.
2. Bring to a boil, then reduce heat to a simmer. Add the salmon filets to the water.
3. While the salmon is poaching peel and seed the cucumbers, place them in a food processor and puree. Add the yogurt, lemon juice, dill, salt and pepper and mix in the processor.
4. Remove the salmon after 5 minutes, salmon should be cooked through. Place salmon on a dinner plate and spoon over the sauce.