Poached Alaska Salmon with Cucumber Sauce

[Chef]

1 cup water
1/2 cup dry white wine
1 small onion, sliced
2 sprigs parsley
5 peppercorns
1/4 teaspoon salt
4 4-ounce Alaska salmon steaks or fillets (4 to 6 ounce each)

CUCUMBER SAUCE
1/2 cup light sour cream
OR
1/2 cup plain yogurt
1/3 cup cucumber, seeded and finely chopped
1 tablespoon minced onion
1/4 teaspoon salt
1/4 teaspoon basil, crushed
Servings: 4
1. In 1 quart microwave safe dish combine all ingredients except salmon steaks; mix well. Microcook, covered, on high for 2 to 3 minutes or until mixture boils. Place salmon steaks in a separate microwave safe dish; pour wine mixture over salmon. Microcook, covered with vented plastic wrap, on medium-high for 5 to 6 minutes or until fish flakes when tested with a fork. Carefully remove salmon from liquid. Serve hot or cold. To serve cold, refrigerate until ready to serve. Serve with Cucumber Sauce.

2. Cucumber Sauce: Combine sour cream, cucumber, onion, salt and basil; mix well. Sauce can be made ahead and refrigerated. Makes about 2/3 cup.

Servings: 4