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Garelick & Herbs Whole Poached Salmon with Cucumber Scales
1 whole cleaned 3- to 4-lb. salmon fillet
1/2 C. white wine
1/4 C. lemon juice
1 large English cucumber
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1/2 oz. chopped fresh dill
Dill Sauce:
1 t. chopped garlic
1 t. chopped shallots
1/2 oz. chopped fresh dill
1 T. Worcestershire sauce
1 C. sour cream
1 t. lemon juice
1 C. mayonnaise
1 t. salt
1/2 t. ground black pepper
Place salmon in a shallow baking dish with 3 inches water. Add white wine and
lemon juice. Cover with aluminum foil and bake in a 350�F. oven 35 to 40
minutes. Drain liquid and cool salmon for at least 1 hour in the refrigerator.
While salmon cools, slice cucumber into paper-thin slices.
After salmon cools, place cucumber slices on salmon, beginning at the front,
making overlapping rows until you get to the end at the tail. Sprinkle the
salmon with red and yellow pepper "confetti" and fresh dill. Serve dill sauce on
the side.
Dill sauce: In mixing bowl of food processor, combine all ingredients and
process until well mixed. Chill.
Makes 10 servings.
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