I made this recipe from Rachael Ray’s 30-Minute Comfort Foods for dinner but is really is a much better brunch or lunch item. It’s very light and not terribly filling. Make sure to use lots of seasoning or it can be a bit bland.
- 4 salmon fillets
- 1 1/2 cups white wine
- 1 1/2 cups water
- 1 bay leaf
- A few springs of each – fresh dill, fresh tarragon and chives
- 1 cup sour cream
- 2 tbsp white wine vinegar
- 3 tbsp chopped mix of fresh dill, fresh tarragon and fresh chives
- 1 tbsp chives, chopped
- salt and pepper to taste
- 1/2 seedless cucumber sliced
- Toasted bread
Place salmon in a large, deep skillet and add wine and water. Add the bay leaf and fresh herbs. Place pan over high heat and bring to a boil. Reduce heat to medium low and cover pan. Poach salmon for 8-10 minutes, or until fish is cooked. Remove the salmon from the pan and let cool.
Combine sauce ingredients in a bowl. To serve, place cucumber and salmon on the bread and top with sauce.