Poached Salmon with Cucumber-Dill Sauce

This week's seafood recipe is easy enough to prepare any day of the week and elegant enough to serve your dinner guests. The cucumber and dill compliments the poached salmon and makes this a very flavorful dish, and is a favorite of many who have tried it.

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Bon Appetit!

Poached Salmon with Cucumber-Dill Sauce
4 salmon steaks or filets
2-3 quarts boiling water
2 whole bay leaves
juice of one lemon
salt, to taste
whole black peppercorns, to taste
4 sprigs of dill, for garnish

Pour water into a large shallow pan; add bay leaves, lemon juice, salt and peppercorns, bring to a hard oil; add salmon in single layer; reduce heat to a soft boil (medium low); baste salmon until done, about 10-12 minutes; remove to serving dishes; top with sauce and garnish with dill.

Dill Sauce
1/2 cup dry white wine
1 cup peeled and seeded cucumber, chopped
2 teaspoons of clarified butter
2/3 clam juice
2 teaspoons of fresh lemon juice
1 1/4 cup of heavy cream
1/4 cup shallots, finely chopped
2 tablespoons fresh dill, chopped

Combine clam juice and wine in small saucepan. Boil until reduced 7-8 minutes; reduce heat to medium; whisk in cream, and cucumbers; boil for about 5 minutes; remove from heat; stir in cucumbers and dill.

This dish goes very well with spinach fettucine. Simply place the salmon on top of the fettucine, top with sauce and serve.

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