Ingredients
4 6-8 oz. salmon fillets
2 qt water
1 tbsp salt
WINE VINEGAR CUCUMBER SAUCE
3 tsp butter
1/4 tsp sugar
1/4 tsp vinegar
1/4 tsp salt
1 cup sour cream
Directions
Cut cucumbers into thin julienne strip after peeling. First cut the
cucumber in half length-wise and scoop out the seeds with a teaspoon.
Cut the halves into quarters and quarters into crosswise strips about
two inches long. Cut these pieces into matchstick-size julienne.
Next, in a frying pan, heat 3 tablespoons of butter until bubbling.
Add cucumbers and toss over moderately high heat for 2-3 minutes.
Season to taste. Remove from pan, stack strips and cut crosswise into
fine dice. Toss with 1/4 teaspoon each of vinegar, salt and sugar.
Fold in 1 cup sour cream and a sprinkle of minced dill or watercress.
Place the salmon fillets over 2 quarts simmering water mixed with 1
tablespoon salt and 1/3 cup of wine vinegar. Steam for 9-10 minutes.
Remove salmon, cover and let cool for 20 minutes then chill. Discard
poaching broth.
Arrange fillets on a platter with watercress or crisp salad greens.
Spoon the cucumber sauce over them and serve with baked tomatoes,
oven-browned potatoes and a light rye bread.
Serves 4.
(Adapted from a recipe from "Julia Child's Kitchen")
Servings: 4 servings
Salmon & Cucumber Sauce Recipe brought to you by Recipe Ideas
Categories: Cucumber; Fish; Salmon; Sauce; Seafood
The History of Recipes
We can read the history of meal recipes back into distant history, certainly as far back into recorded history as early Egypt, and possibly even further. In practice though, sadly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
Later on, in Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times made use of many herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices such as parsley, basil and rosemary. The introduction of these new tastes created a surge in publications on food, many of which are now in private libraries. By the advent of the twentieth century, recipe books were highly popular mostly as a result of increased literacy, more spare time and being a little richer. |
We hope you enjoy this Salmon & Cucumber Sauce recipe.
