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Poached Salmon with Cucumber Sauce

  • 1/3 c plain yogurt
  • 1/4 c cucumber, finely chopped
  • 2 tb parsley, chopped
  • 1 c water
  • 1 ts chicken bouillon or cube
  • 1 tb vinegar
  • 1 onion, sliced
  • 1 piece bay leaf
  • 1 parsley sprig
  • 1/2 ts dill weed dry or sprig fresh
  • 2 peppercorns or pinch pepper
  • 2 salmon steaks, 3/4" thick

Peel, seed and chop cucumber. Combine with yogurt and parsley and refrigerate. Heat water to boiling in small skillet or medium saucepan. Add bouillon and stir until dissolved. Add remaining ingredients except salmon and bring to a boil. Turn heat to medium-low and simmer 5 min. Add salmon, cover and simmer 6-8 min or until fish is cooked through (check at backbone). Lift steaks out onto hot platter with an egg turner. Lift onions out and lay over fish. Serve immediately with chilled yogurt-cucumber mixture. Serves 2. Note: Strain cooking liquid from the fish and freeze to use in fish soup another day. MICROWAVE: Heat water at high 1 min in a baking dish just large enough to hold the steaks in a single layer. Add bouillon and stir to dissolve. Stir in remaining ingredients except salmon. Put salmon in baking dish, thick sides to edge. Cover tightly and microwave at high 2 min. Turn baking dish 1/2 turn and microwave 2-3 min more until small ends of steaks flake easily. Let stand covered 3 min, then serve with sauce.

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