- 1/2 cup butter
- 3 cucumbers – peeled and halved lengthwise, seeded, and cut into 1/2-inch slices
- 1 tablespoon dried dill
- 1/2 teaspoon ground black pepper
- Salt to taste
Melt butter in a small skillet over medium-low heat; add cucumbers, dill, pepper, and salt. Sauté until cucumbers become translucent, about 5 minutes. This is a perfect accompaniment with poached or grilled salmon.
Poached Salmon with Dill Dijon Sauce
- 2 cups water
- 1 cup dry white wine
- 1 carrot, trimmed, peeled and sliced
- 1 stalk celery, chopped
- 1 small onion, sliced
- 3 black peppercorns
- 2 pounds fresh salmon fillet
In a large poacher or pan, combine water, wine, carrot, celery, onion and peppercorns. Bring to a boil. Lower heat, cover and cook for 15 minutes. Add the salmon fillet. Cover and cook over low heat until the salmon is done, approximately 15 to 20 minutes. Cool the salmon in its stock.
When cool, remove the salmon from its stock and remove the skin from the salmon; chill for several hours or overnight. Serve with Dill Dijon Sauce.
To make the Dill Dijon Sauce:
- 1/2 cup sour cream
- ½ cup mayonnaise
- 2tablespoons Dijon mustard
- 2 teaspoons dried dill weed leaves
In a small bowl, mix the sour cream, mayonnaise, mustard, and dill weed together.