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Poached Salmon with Cucumber Dill Sauce
from the kitchen of Sharmagne Leland-St. John


Salmon filets or steaks
2 cups red wine vinegar
1/4 red onion, sliced into thin rings
4 tablespoons fresh basil, chopped
Salt and pepper to taste


1 pint of sour cream
1 hothouse cucumber finely chopped
3 shallots, finely chopped
10 spears chives, finely chopped
1/2 teaspoon celery salt
1/2 teaspoon white pepper
2 tablespoons fresh dill, finely chopped
Sea salt to taste

Marinate the salmon in the marinade for 2 hours before poaching.  Pour 2 inches of water into a shallow baking pan with tight lid.  Place a rack inside the pan.  Place the salmon in a smaller pan and place over the rack.  Pour the marinade over the salmon.  Cover and steam for 20 minutes or until the salmon flakes easily.  Serve with the sauce drizzled in zig- zags then swirled with a fork, on the plate.

This recipe can be cooked over a campfire on a Tuscan grill or on a barbecue.
Place something heavy on the pan lid to keep the steam from escaping.



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