POACHED SALMON Lemony Dill Seasoning
1 seedless cucumber
1 small red onion, thinly sliced
⅛ cup red wine vinegar
2 teaspoons sugar
½ teaspoon salt
4 tablespoons Lemony Dill Seasoning, divided
1 ½ teaspoons horseradish sauce
8 oz plain yogurt or sour cream
3 cup vegetable broth
¾ cup white wine, dry
4 slices fresh lemon
4 – 5oz salmon fillets
1. Sauce preparation; cut cucumber in half length wise and remove any seeds. Cut halves diagonally into very thin slices. Place cucumbers slices and onion in a large bowl; add vinegar, sugar, salt, and pepper. Let stand at room temperature 1 hour, stirring occasionally, drain. In a small bowl whisk yogurt, Lemony Dill Seasoning, and horseradish sauce; stir into drained cucumber mixture. Chill until ready to serve.
2. In a deep skillet, bring stock, wine, 1 tablespoon Lemony Dill Seasoning and lemon slices to a boil. Reduce heat and simmer about 5 minutes. Add salmon to stock, cover and simmer until just cooked through.
3. Transfer salmon to individual plates and top with cucumber sauce, garnish with lemon slices.