Poached Salmon & Cucumber Sauce - 01/05/2008

Today's dinner consisted of poached salmon and a cucumber-dill sauce. Dill and salmon is one of those easy, classic combinations of flavors. They usually serve lox (smoked salmon or gravlax) with fresh dill as well as some capers, lemon, onion, and hard-boiled egg. Luckily, I omitted these other ingredients from the sauce because I think they would taste very bad together. Anyways, enough rambling, here are the goods:


The salmon was poached (simmered) in a brine made from water, red wine vinegar, cider vinegar, and salt. I thought it would turn out bland, but it tasted pretty good and no flavor was overpowering. The sauce contains shredded cucumber, sugar, salt, red wine vinegar, dill, sour cream, and pepper. I made some changes to the original recipe which turned out rather meh in the flavor department. I pretty much added a bit more salt, vinegar and dill to give it a better flavor. On the side is leftover couscous (scroll down for its first appearance).