Ingredients
2 pounds salmon
2 cups water
1 cup dry white wine
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
4 black peppercorns
4 sprigs fresh dill
1 small onion, sliced thin
Lemon wedges
1 cup sour cream
1 cup plain yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 teaspoon salt
2 medium cucumbers, peeled, seeded and coarsely grated
Instructions
Prepare cucumber sauce by combining sour cream, yogurt, fresh parsley and dill with 1/2 teaspoon salt and grated cucumber. Refrigerate at least 2 hours before serving to marry the flavors.
Heat remaining ingredients, except salmon and lemon wedges, to boiling n a large skillet. Reduce heat to low; cover and simmer for five minutes.
Cut salmon into 6 serving pieces. Place salmon in skillet. Add additional hot water if needed to almost cover salmon. Heat to boiling; reduce heat to low. Simmer uncovered for about 15 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula and drain on wire rack. Cover and refrigerate about 2 hours or until chilled. Serve salmon on fresh lettuce greens with sauce on top and lemon wedges on the side. Excellent with a pasta salad as a side dish.