Pat Cowan’s Poached Salmon in Light Dill Sauce
2 salmon fillets, about an inch thick
1 cup chicken broth or 1 cup white wine 1 teaspoon fresh lemon juice
2 teaspoon chives, finely chopped
Mix all ingredients except salmon.
Bring liquid to a low boil.
Add salmon, cover, and simmer gently for approximately 15 minutes.
Dill Sauce
1/2 cup sour cream
1 teaspoon Dijon-style mustard
1 teaspoon finely chopped dill
1 teaspoon finely chopped chives
Mix all ingredients well.
Refrigerate until chilled.
Serve with salmon, but it’s also good with any other fish. (Show #204)