A summer classic...this is so cool and refreshing. You can make it ahead of time and pack a lunch for the park, or just toss it into the fridge and you're dinner's a done deal. Healthy too!
1 lb filet of salmon, cut in 2 pcs (you can use steaks if you prefer)
2 c water
1 c dry white wine
1 lemon, cut in half
1 bay leaf
4 large sprigs of fresh dill
1/3 c plain no-fat yogurt
1/3 c sour cream
1/3 c peeled & chopped cucumber
2 t fresh dillweed & sprigs for garnish
1 t dijon
1 T fresh lemon juice
salt & pepper
Bring water to a boil in a deep saucepan and add wine, bay leaf, and juice of the lemon. Reduce heat to a simmer, add the salmon filets, toss the dill on top, cover with a lid and poach for 8-10 minutes until just done at the center. Remove filets with a spatula, and let sit room temp for a minute. Throw away the cooking water. Then cover and put the salmon in the fridge to chill.
Meanwhile, for the dill sauce: place all ingredients in the cuisinart for minute to blend and that's it. Cool in the fridge if you like and serve when ready. I sliced & tossed the leftover cucumber in a tart, swedish vinegar marinade - it made a great contrast to the richness of the salmon & dillsauce. (equal parts white vinegar + sugar+ salt and pepper to taste)...Yumm.