Poached Salmon With Cucumber Sauce

2 cups water or 1 1/2 cups water plus 1/2 cup dry
white wine
1 bay leaf
4 Salmon, Cod, Halibut, or Shark Steaks, cut 1" thick
(about 2 lb. total)
1/4 of a small cucumber
1/3 cup plain yogurt
1 tsp. frozen snipped chives
1/4 tsp. sugar

In a large skillet combine water or water plus wine and bay leaf. Bring
just
to boiling. Carefully add the fish. Return just to boiling, then reduce
the
heat. Cover and simmer gently for 8-12 minutes, or until fish flakes
easily
with a fork.
While fish is cooking, prepare the cucumber sauce. Shred the cucumber (you
should have about 3 tablespoons). In a small mixing bowl stir together the
shredded cucumber, yogurt, chives and sugar.
To serve immediately, use a slotted spatula to transfer fish to a serving
platter. Spoon sauce over warm fish.

Serves 4

To microcook: Omit water, wine and bay leaf. To cook fish, place it in a
single layer in a greased 12" x 7 1/2" x 2" baking dish. Brush fish
lightly
with cooking oil. Cover with vented microwave safe plastic wrap. Microcook
on 100% power (high) for 4 minutes. Rearrange and turn Steaks over (move
outside Steaks to the center of dish). Cook covered on high for 2-4
minutes
more or until fish flakes easily with a fork. Meanwhile, prepare sauce as
above. Serve as above.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/