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Poached Salmon with Dill-Horseradish Sauce

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Makes: 4 servings Total Time: 15 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1 Tbsp. cider vinegar
  • 4 pieces salmon fillet (about 6 oz. each)
  • SAUCE
  • 1 cup fresh dill (grasp fronds by the handful, twist them off stems, rinse, shake off water, then measure)
  • 1 scallion, cut up
  • 1/2 cup each Light Miracle Whip and reduced-fat sour cream
  • 1 Tbsp. each horseradish and cider vinegar
  • 2 tsp. Dijon mustard
make it
Bring vinegar and 1 in. water to boil in a wide, deep skillet. Add salmon, reduce heat until water barely simmers, cover and cook 10 minutes or until fish is cooked through.

Meanwhile, put sauce ingredients in a food processor; process until dill and scallions are finely chopped.

Using a broad, slotted spatula, remove fish to a serving platter or plates. Serve with sauce.
Notes
Plan ahead: Poach salmon and make sauce the day before.
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