Chilled Herb-Poached Salmon with Cucumber Sauce
Poaching is a great cooking method because it locks in moisture without added fat. This salmon is a perfect Yom Kippur dish: Make it ahead and serve it cold or at room temperature after the day of...
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Cooking tools:
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Slotted spoon
- Peeler
- Refrigerator
- Serving platter
- Oven
- Roasting pan
- Kitchen timer
- Garlic press
- Spoon
- Plate
Ingredients
- 1 large lemon (sliced)
- 6 peppercorns
- 1/2 cup dry white wine
- 2 cups water
- 1 bay leaf
- 4 4-ounce salmon fillets
- Lemon wedges (for garnish)
- CUCUMBER SAUCE (makes about 1 1/2 cups))
- 1/3 cup canola mayonnaise
- 1/3 cup light sour cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1 clove garlic (crushed)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 cucumber (peeled, seeded, and chopped)
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