Recipe by WendyMaq
From "The South Beach Diet" copyright 2003. (Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch.)
- 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
- 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)
Directions See How It's Made
- 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.