Frank's Recipes! Low Carb Poached Salmon with Cucumber Sauce

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Low Carb Poached Salmon with Cucumber Sauce

Cucumber sauce:
1 lb cucumber, peeled and seeded
1 tablespoon white wine vinegar
1 teaspoon salt
1 small onion, grated
1 cup sour cream
3 tablespoon lemon juice
1 tablespoon Splenda
3 tablespoon snipped fresh dill, plus extra for garnish
Salt and pepper

4 6- to 8-oz salmon fillets
1 quart water
2 tsps salt
3 tablespoon wine vinegar

Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.

Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.

Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

Yield: 4 Servings