Recipe by Lorac
Pink salmon topped with a no-cook white sauce flecked with green herbs and surrounded with thin sliced cucumber. The gentle steeping preserves the flavor, texture and appearance of the salmon without heating up your kitchen. Fresh chives and dill in a creamy sauce add a divine flavor to the dish. The salmon can be served hot, cold or at room temperature.
Top Review by JustJanS
Sorry Lorac, but this didn't appeal to us. The sauce was great, but although we followed your recipe exactly, the fish was tepid, and still raw and sloppy in the middle. For such an expensive peice of fish, I think I would broil it as usual, and use the sauce on that next time. I love sushi and sashimi, but this was different to those.
- 4 (5 ounce) thin salmon fillets, skin removed
- 1 lemon, sliced
- 1 small onion, sliced
- 3⁄4 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill weed
- Tabasco sauce
- 1⁄4 lemon, juice of
- 3 small pickling cucumbers, thin sliced and seasoned with salt and pepper
Directions See How It's Made
- Fish: Place fish in a large shallow pan with a tight fitting cover.
- Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
- To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
- Remove the pan from the heat, add the fillets and cover pan tightly.
- Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
- Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
- Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
- To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.