Categories: not tried, south beach
Ingredients
- 2 c dry white wine (ie: chablis)
- 2 c water
- 1/2 tsp buollion granules
- 6 peppercorns
- 4 sprigs fresh dillweed
- 2 bay leaves
- 1 rib celery, chopped
- 1 small lemon, sliced
- 6 salmon fillets 1/2 " thick
- Sauce:
- 1/3 c chopped cucumber
- 1/3 c sour cream
- 1/3 c yoghurt
- 2 t dill weed, chopped
- 1 tsp dijon mustard
Directions
-
Combine white wine, water, buillion, peppercorns, dillweed, bay leaves, celery and lemon in skillet, bring to boil, and then simmer 10 min.
-
Add salmon and cook til it flakes.
-
Make sauce by combining other ingredients and serve over salmon.