Ingredients
1-1/2 cups water1 cup white wine or chicken broth4 green onions, sliced10 whole peppercorns4 salmon fillets (5 ounces each)DILL SAUCE:1/2 cup reduced-fat sour cream1/4 cup chopped peeled cucumber4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed2 teaspoons prepared horseradish1-1/2 teaspoons lemon juice1/8 teaspoon salt1/8 teaspoon pepper
Preparation
In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.
With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.
