Menu and Recipes for Poached Salmon with dill and lemon, Creamed Peas and Potatoes, and Cole Slaw made with mixed greens

Prep Time 10min. Total Time 20min. Servings OVEN-POACHED SALMON 4 salmon steaks

1 c. white wine

1 lemon, thinly sliced

1 onion, thinly sliced

6 whole peppercorns

Several parsley sprigs

Cucumber sauce

Fresh Dill

Preheat oven to 350 degrees. Place salmon steaks in a oven proof pan.

Pour wine over steaks.

Add remaining ingredients except cucumber sauce.

Cover with buttered waxed paper greased side down.

Poach in oven for 15 minutes.

Serve with Cucumber sauce.

CUCUMBER SAUCE:

1 cucumber, peeled and seeded

2 tbsp. mayonnaise

1/2 c. sour cream

1 tbsp. lemon juice

Salt and white pepper

Grate cucumber in food processor. Mix thoroughly with remaining ingredients. Serve at room temperature over hot salmon or served chilled over cold salmon.

Creamed Potatoes and Peas

Ingredients 40 m 4 servings 182 cals 1 tablespoon all-purpose flour salt and pepper to taste 1 cup milk Add all ingredients to list Directions Prep 15 m Cook 25 m Ready In 40 m Bring a large pot of water to a boil over high heat.

Ingredients 40 m 4 servings 182 cals

Boil potatoes for 15 to 20 minutes, or until tender. Drain. In a medium saucepan,

bring 1 cup water to a boil.

Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook).

Drain.

Using the same saucepan,

melt butter over medium heat.

Stir in flour to make a thick paste;

gradually whisk in milk,

stirring constantly until slightly thickened.

Season with salt and pepper to taste.

Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often.

Serve immediately.

Cole Slaw

To make creamy coleslaw,

finely shred one head of cabbage and two large carrots

combine them in a large bowl. In another bowl, whisk together 3/4 cup of mayonnaise, 2 tablespoons of sour cream, 2 tablespoons of grated Spanish onion and 2 tablespoons of sugar. Keep whisking and add 2 tablespoons of wine vinegar,

1 tablespoon of dry mustard,

2 teaspoons of celery salt or celery seed

some salt and freshly ground pepper to taste. Mix these ingredients well and continue to season to taste, if desired.

This dish can be made ahead of time and kept covered in a refrigerator before serving.

The dry mustard can be scaled back or omitted for those who dislike the taste of mustard.

This recipe has several positive reviews from home cooks who have tried it.

For an even healthier version of this recipe, add greens,

such as kale or chard.

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