Poached Salmon with Cucumber Dill Sauce

Salmon (fillets or steaks)

Marinade:

2 cups red wine vinegar
1/4 onion, thin sliced
3 tablespoons fresh basil, chopped
Salt and pepper to taste

Sauce:

2 cups sour cream

1 cucumber, finely chopped

3 spears shallots or green onions, finely chopped
1/2 teaspoon celery salt
1/2 teaspoon pepper
1 teaspoon ground dill
Salt to taste

Mix the marinade and marinate the salmon for 2 hours before poaching. Pour 2 inches of water into the smoker. Omit the drip tray and place rack inside. Place salmon in a shallow pan and place it on top of the rack. Pour the marinade over the salmon and steam for 20 minutes per pound on medium heat or until it flakes easily. Serve with sauce on the side.

Serves 4.

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Poached Salmon with Cucumber Dill Sauce

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