Chilled Salmon With Cucumber-Dill Sauce

• 1-1/2 cups water
• 1 cup white wine or chicken broth
• 4 green onions, sliced
• 10 whole peppercorns
• 4 salmon fillets (5 ounces each)
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped peeled cucumber
• 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
• 2 teaspoons prepared horseradish
• 1-1/2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.
2. With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

water, white wine, green onions, peppercorns, salmon, sour cream, cucumber, dill, horseradish, lemon juice, salt, pepper

Taken from www.tasteofhome.com/recipes/chilled-salmon-with-cucumber-dill-sauce/ (may not work)