About this recipe:You've hooked a prizewinning catch with this one! Supper for four in just 20 minutes – fresh salmon fillets topped with creamy cucumber and fresh dill sauce. And it's oh-so-good for you.
For the salmon
225ml (8 fl oz) dry white wine or low-sodium chicken stock
350ml (12 fl oz) water
2 spring onions, sliced
8 black peppercorns
4 salmon fillets, 115g (4oz) each
For the sauce
175ml (6 fl oz) virtually-fat-free fromage frais
1/4 cucumber, peeled and diced
2 tbsp snipped fresh dill
1 tbsp fresh lemon juice
pepper to taste
sprigs of fresh dill to garnish
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Method Prep:10min › Cook:10min › Ready in:20min
Combine the wine and water in a large nonstick frying pan and stir in the spring onions and peppercorns. Place the salmon in the pan in a single layer. Bring just to the boil over high heat. Reduce the heat to medium-low, cover and simmer for 6 minutes or until the fish flakes when tested with a fork.
Meanwhile, stir together the fromage frais, cucumber, dill, lemon juice and pepper in a medium bowl to make a sauce. Refrigerate if not serving immediately.
Carefully transfer the salmon fillets with a fish slice to a large platter. Garnish with fresh dill sprigs. Serve hot or chilled, with the sauce.
Some more ideas
*Do you like your salmon hot or cold? This recipe works either way. To serve cold, squeeze lemon juice over the poached fillets, cover with cling film and chill for at least 2 hours or overnight. Make the cucumber and dill sauce just before it's time to serve. *Serve the salmon hot with steamed jasmine rice tossed with toasted almonds, or cold on a bed of salad greens. Accompany with French or green beans tossed with a little vinaigrette and slices of Galia or Charentais melon.
*Although the fat in salmon is of the heart-friendly type, the fish is still high in calories. By poaching it instead of sautéing, you bypass the fat calories from the oil. *Despite being very light, virtually-fat-free fromage frais makes a rich and creamy sauce for the salmon.