POACHED SALMON WITH DILL-HORSERADISH SAUCE
1 Tbsp cider vinegar
4 pieces salmon fillet (about 6 oz each)
FOR THE SAUCE:
1 cup fresh dill weed (grasp fronds by the handful twist them off stems, rinse, shake off water, then measure)
1 scallion, cut up
1/2 cup light mayonnaise
1/2 cup reduced fat sour cream
1 Tbsp horseradish
1 tablespoon cider vinegar
2 tsp Dijon mustard
Bring vinegar and 1-inch water to boil in a wide, deep skillet. Add salmon, reduce heat until water barely simmers, cover and cook 10 minutes or until fish is cooked through.
Meanwhile, put sauce ingredients in a food processor; process until dill and scallions are finely chopped.
Using a broad, slotted spatula, remove fish to a serving platter or plates. Serve with sauce.
Makes 4 servings
Source: Woman's Day magazine
1 Tbsp cider vinegar
4 pieces salmon fillet (about 6 oz each)
FOR THE SAUCE:
1 cup fresh dill weed (grasp fronds by the handful twist them off stems, rinse, shake off water, then measure)
1 scallion, cut up
1/2 cup light mayonnaise
1/2 cup reduced fat sour cream
1 Tbsp horseradish
1 tablespoon cider vinegar
2 tsp Dijon mustard
Bring vinegar and 1-inch water to boil in a wide, deep skillet. Add salmon, reduce heat until water barely simmers, cover and cook 10 minutes or until fish is cooked through.
Meanwhile, put sauce ingredients in a food processor; process until dill and scallions are finely chopped.
Using a broad, slotted spatula, remove fish to a serving platter or plates. Serve with sauce.
Makes 4 servings
Source: Woman's Day magazine
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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