Recipe: Poached Salmon with Dill-Horseradish Sauce (food processor)

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