Ingredients
- 4 Salmon fillets - (2" thk, 6 to 8 oz ea)
- 1 quart Water
- 2 teaspoons Salt
- 3 tablespoons Wine vinegar
- Dill sprigs for garnish
- 1 pound Cucumbers peeled, seeded
- 1 tablespoon White wine vinegar
- 1 teaspoon Salt
- 1 small Onion grated
- 1 cup Sour cream
- 3 tablespoons Lemon juice
- 1 tablespoon Sugar
- 3 tablespoons Snipped fresh dill
- Salt to taste
- Freshly-ground black pepper to taste
Make it step by step
- Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
- Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering - it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
- Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.
- This recipe yields 4 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.