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| Chilled Herb-Poached Salmon with Cucumber Sauce March, 2005 Serves 4 / Poaching is a great cooking method because it locks in moisture without added fat. It’s a perfect Yom Kippur dish: Make it ahead and serve it cold or at room temperature after the day of fasting. If you prefer roasting, sprinkle salt and olive oil in a shallow roasting pan and place a skinned 4-pound salmon fillet on top. Salt and pepper the fish and roast at 425º for about 25–30 minutes, or until the fish flakes easily. The savory cucumber sauce can also be eaten with crackers or veggies. 1 large lemon, sliced 6 peppercorns 1/2 cup dry white wine 2 cups water 1 bay leaf 4 4-ounce salmon fillets Lemon wedges, for garnish Cucumber sauce (makes about 1 1/2 cups) 1/3 cup canola mayonnaise 1/3 cup light sour cream 2 tablespoons chopped fresh chives 1 tablespoon fresh lemon juice 1 clove garlic, crushed 1/4 teaspoon pepper 1/4 teaspoon salt 1 cucumber, peeled, seeded, and chopped 1. Mix together all cucumber sauce ingredients in a small bowl. Cover and chill. 2. Layer lemon slices in a deep skillet. Top with peppercorns, white wine, water, and bay leaf. Bring to a gentle boil on medium-high heat. Add salmon, skin side down, on top of mixture and cover. Remove skillet from heat and let stand for 25 minutes, without lifting lid. 3. Remove fish from broth, chill, and skin. Serve with cucumber sauce and lemon wedges. PER SERVING (with 3 tablespoons sauce): 500 cal, 54% fat cal, 30g fat, 9g sat fat, 105mg chol, 34g protein, 25g carb, 1g fiber, 372mg sodium |