Poached Salmon with Cucumber Sauce

• 1 lb. cucumbers, peeled and seeded
• 1 tbsp. white wine vinegar
• 1 tsp. salt
• 1 sm. onion, grated
• 1 cup sour cream
• 3 tbsp. lemon juice
• 1 tbsp. sugar
• 3 tbsp. snipped fresh dill
• Salt and pepper, to taste
• 4 salmon fillets, 2-inches thick
• 1 qt. water
• 2 tsp. salt
• 3 tbsp. white vinegar
• Fresh dill, for garnish

1. For the cucumber sauce, grate cucumber and toss with vinegar and salt in a colander.
2. Set aside for 30 minutes to drain.
3. With your hands squeeze juices from cucumber.
4. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
5. Skin salmon fillets and remove bones.
6. Fill a wide saucepan with water, about 3 inches deep.
7. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water.
8. Bring to a boil.
9. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble.
10. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
11. Remove salmon with a spatula and drain on a paper towel-lined plate.
12. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

cucumbers, white wine vinegar, salt, onion, sour cream, lemon juice, sugar, dill, salt, salmon, water, salt, white vinegar, dill

Taken from www.foodgeeks.com/recipes/16489 (may not work)